Braised Chicken and Lentils

1. Preheat Oven

Preheat your oven to 375°F and adjust the oven rack to the middle position.

2. Season Chicken

In a small bowl, combine 2 teaspoons of table salt, 1 teaspoon of smoked paprika, and 0.5 teaspoon of ground black pepper. Pat the chicken thighs dry with paper towels and sprinkle them generously with the seasoning mixture.

3. Brown Chicken

Heat 2 teaspoons of extra-virgin olive oil in a Dutch oven over medium-high heat until it’s just smoking. Place the chicken thighs skin side down into the pot. Cook them for about 12 to 16 minutes until the skin turns golden brown. Transfer the chicken to a plate.

4. Cook Vegetables

In the same pot, add the chopped plum tomatoes, onion, and carrot along with the remaining 0.5 teaspoon of table salt and 0.25 teaspoon of ground black pepper. Reduce the heat to medium and cook for about 3 to 5 minutes until the tomatoes start to break down. Stir in the minced garlic, tomato paste, fresh thyme, and red pepper flakes. Continue cooking for another 3 to 4 minutes until a fond begins to form on the bottom of the pot.

5. Add Broth and Lentils

Pour in the chicken broth, scraping up the browned bits from the bottom of the pot. Stir in the green lentils and the remaining 1 teaspoon of smoked paprika. Nestle the browned chicken thighs, skin side up, into the mixture. Bring everything to a simmer over high heat.

6. Bake

Transfer the Dutch oven to the preheated oven and cook, uncovered, for 35 to 40 minutes. The chicken should register at least 185°F, ensuring it is cooked through and tender.

7. Thicken Lentils

Once done, transfer the chicken to a clean plate. Return the pot to the stovetop and cook the lentils over medium heat for about 5 to 7 minutes, stirring often. The liquid should thicken, and the lentils should become tender. Add 1 tablespoon of sherry vinegar and whisk vigorously until the liquid is creamy, about 30 seconds.

8. Season and Serve

Season the lentils with table salt and ground black pepper to taste. Transfer the lentils to shallow serving bowls and top each portion with 2 chicken thighs. Finally, sprinkle with the chopped fresh cilantro.