chicken and lentils with rosemary

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, with skin
• 2 teaspoons seasoned salt (eg. lawry's®)
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 carrots, finely chopped
• 3 cloves garlic, minced
• 1 (2 ounce) jar pimento peppers, drained and chopped
• 2 cups chicken broth
• 1/2 cup dry red
• 1 (16 ounce) package steamed lentils
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons white balsamic vinegar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• season the chicken liberally with seasoned salt. heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. remove chicken from pan and set aside.
• lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir in the lentils, rosemary, , and vinegar. return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. remove from heat; stir the lemon juice into the sauce and serve.