Chicken with Lentils
Ingredients:
- CastelineS L’Aglandau Olive Oil
- 4 chicken supremes
- 250 g Puy green lentils
- 50 g smoked bacon
- 1 sliced onion
- 2 minced garlic cloves
- 2 celery stalks, thinly sliced
- Salt
- Pepper
Soak the lentils in cold water for about 1 hour.
In a pot, brown the chicken supremes over high heat with a drizzle of olive oil, then remove them.
In the same pot, cook the onion, smoked bacon, and celery for 5 minutes.
Drain the lentils and add them to the pot. Add the chicken supremes and pour in water to cover the lentils.
Add salt and bring to a boil, then simmer for 45 minutes over low heat.