• Jo Marsden

Pan-fried Skin-on Chicken Breast with Creamy Red Lentils, a Little Chili, Fresh Thyme, Carrot & Leek

Updated: Dec 3, 2021

Simply delicious and very healthy. Crispy pan-fried chicken, with creamy, herby, spicy lentils, vibrant fresh sage & thyme, carrot n leeks. A hearty, healthy dish, beautiful!

Full Recipe below and #YouTube Video coming soon!

Ingredients:

  1. Skin On Chicken Breast's

  2. Carrot

  3. Leek

  4. Red Bullet Chilli

  5. Handful Fresh Thyme

  6. Few Leaves of Fresh Sage

  7. Red Lentils (Pre-cooked and in water) (or cook just before!)

  8. Chicken Stock Powder

  9. Creme Fraiche

Method:

Trim and peel the carrot then quarter and chop into small pieces. Trim and wash the leek, remove the top and bottom, and slice into little round pieces about 1cm thick. Chilli time! Be careful and make sure you wash your hands right after! Halve the chilli, remove the seeds (keep some if you like it hotter!) and finely chop.


Pick the thyme leaves and the sage leaves from their stalks and set them aside, discard the stalks we just want the fresh leaves.


Heat some olive oil in a pan over medium heat, add in the carrot & leek, 3/4 of the chilli (add less if you want a milder version!), and add 3/4 of the fresh thyme and all of the sage. Season with rock salt and fresh black pepper and cook until tender (8-10 mins). Turn the heat down if the carrot and leek are browning too much.


Place the chicken breasts in between two sheets of clingfilm and smash them out with the back of a heavy pan, until around 1cm - 2cm thick, don't go too far, just give them a little bashing up, and don't break the skin! Heat up some olive oil in your pan on high heat. Season your breasts well with rock salt and fresh black pepper. Then fry these skin side down first for 5-6 mins per side, press the chicken into the pan to really get that skin crispy.


Whilst the chicken is frying, drain the pre-cooked lentils and add to the pan with the leeks, herbs, chilli, and carrot. Add a little water, the chicken stock powder, and 100g crème fraîche. Stir in the crème fraîche and stock powder, bring to the boil then take off the heat. Season to taste and add a little more chilli if you like it spicier! If you need to you can keep this blipping away on a low heat whilst the chicken finishes.


To Plate:


Spoon the spicy, creamy, herby lentils onto your plate with the carrot and leek and top with the crispy pan-fried chicken. Finish with a little fresh thyme and some olive oil. Amazing!


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