Tuscan Chicken & Green Lentil Stew with Goat Cheese

Tuscan Chicken & Green Lentil Stew

with Goat Cheese

Group Created with Sketch. 55 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
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In this comforting cold-weather recipe, we’re serving Tuscan-spiced chicken over tender green lentils and vegetables cooked in a light, savory tomato broth. Capers and crushed red pepper add briny flavor and a touch of heat to cut through the rich, earthy stew. (Chefs, rinsing the lentils after cooking removes excess starch, resulting in a more delicate flavor.

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Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook, uncovered, 27 to 29 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute, or until the water runs clear.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Peel and medium dice the carrots. Roughly chop the capers. Remove and discard the stems of the collard greens; roughly chop the leaves.

Cook the chicken:
3 Cook the chicken:

While the lentils continue to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the vegetables:
4 Cook the vegetables:

Add the sliced onion, chopped garlic, and diced carrots to pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently, 4 to 5 minutes, or until softened and fragrant. Add the tomato paste, chopped capers, remaining spice blend, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the chopped collard greens and 2 cups of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 8 to 9 minutes, or until the collard greens have wilted and the liquid has thickened. Turn off the heat.

Slice the chicken & serve your dish:
6 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Add the cooked lentils and vinegar to the pan of cooked vegetables. Stir to combine. Season with salt and pepper to taste. Serve the finished lentils and vegetables topped with the sliced chicken. Garnish with the cheese. Enjoy!

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Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook, uncovered, 27 to 29 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute, or until the water runs clear.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Peel and medium dice the carrots. Roughly chop the capers. Remove and discard the stems of the collard greens; roughly chop the leaves.

Cook the chicken:
3 Cook the chicken:

While the lentils continue to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4 Cook the vegetables:

Add the sliced onion, chopped garlic, and diced carrots to pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently, 4 to 5 minutes, or until softened and fragrant. Add the tomato paste, chopped capers, remaining spice blend, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the chopped collard greens and 2 cups of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 8 to 9 minutes, or until the collard greens have wilted and the liquid has thickened. Turn off the heat.

Cook the vegetables:
Slice the chicken & serve your dish:
6 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Add the cooked lentils and vinegar to the pan of cooked vegetables. Stir to combine. Season with salt and pepper to taste. Serve the finished lentils and vegetables topped with the sliced chicken. Garnish with the cheese. Enjoy!