Braised Chicken & Lentil Skillet with Sweet Pepper

Ingredients

• 5 1/2 oz (150 g) chicken thigh
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 3/4 oz (50 g) celery, diced
• 2 (6 g) garlic cloves, minced
• 3 oz (80 g) tomato, chopped
• 1 tsp (2 g) smoked paprika
• 1 3/4 oz (50 g) canned lentils, drained
• 1/2 oz (15 g) green olives
• 1 cup (240 ml) low-sodium chicken broth
• 3 1/2 oz (100 g) red bell pepper, diced
• 1 tbsp (15 ml) sherry vinegar
• 1 tbsp (3 g) fresh parsley

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Method

1. Pat the chicken thigh dry, cut in 2 cm pieces, fry in the olive oil 2 minutes, until deep golden, turn 1 minute, lift out.
2. Soften the celery 5 minutes, the garlic the last 30 seconds, the chopped tomato 3 minutes, the smoked paprika 20 seconds.
3. Return the chicken with the broth and drained lentils, simmer covered 8 minutes, until the chicken reads 165°F (74°C), crushing a spoonful to thicken, then the bell pepper and olives for the last 4 minutes.
4. Off the heat stir in the sherry vinegar, cover and stand 5 minutes; scatter the parsley. Four days in the fridge, three months frozen.