Chicken Lentil Stew

chicken and lentil stew in a bowl, with a piece of bread.

5 from 4 reviews

A hearty lentil stew with braised chicken thighs, mushrooms and chicken sausage. Delicious with a red wine blend from the Rhone Valley.




  1. Brown the chicken: Coat a Dutch oven or similar style pan with oil spray. Heat on medium, and add the sausage. Turn occasionally to brown the sausage, which will take about 5 minutes. Remove to a platter, and add the chicken thighs. Sprinkle the chicken with a pinch of salt, and brown on one side for 2 to 3 minutes. Turn over and brown on the other side for 2 minutes. Move to a platter.
  2. Sauté the vegetables: Add the olive oil to the same pan used for browning the chicken. Heat on medium low, and add the onions. Cook for about 3 minutes, then add the carrots. Sauté for another 3 minutes, stirring occasionally. Add the mushroom, garlic, thyme, rosemary and sage. Cook for a minute or two then add the wine. Simmer for about 3 minutes.
  3. Braise the chicken and lentils: Add the chicken back into the pan with the vegetables along with the lentils and broth. Bring to a simmer, then cover. Simmer for 15 minutes. Slice the browned sausage, and stir it into the pan. Cover, and simmer for another 15 minutes.
  4. Finish the stew and serve: After 30 minutes of total simmer time, remove the cover and stir the stew. If you want the dish to be a bit thicker, simmer uncovered for an additional 5 minutes. Ladle the stew into bowls along with the rice or farro, if using, and sprinkle a bit of fresh parsley over the stew. Enjoy with some crusty French bread and Rhone red wine. Bon appétit!


Keywords: lentil stew, chicken lentil stew, chicken stew, French style stew

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