Name: Chicken Thighs with Lentils, Chorizo, and Red Pepper
Yield: 4
Ingredients: 1 c. lentils (about 2/3 pound) -; 3 c. water -; 1 tsp. salt -; 1/4 tsp. dried thyme -; 1 bay leaf -; 2 tbsp. Cooking oil -; 1/2 lb. dried chorizo or salami -; 1 onion -; 2 cloves garlic -; 1 red bell pepper -; 4 chicken thighs -; 1/4 tsp. fresh-ground black pepper -; c. canned low-sodium chicken broth or homemade stock -; 2 tbsp. lemon juice -; 2 tbsp. chopped fresh parsley -

Chicken Thighs with Lentils, Chorizo, and Red Pepper

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Ingredients for - Chicken Thighs with Lentils, Chorizo, and Red Pepper

1. 1 c. lentils (about 2/3 pound) -

2. 3 c. water -

3. 1 tsp. salt -

4. 1/4 tsp. dried thyme -

5. 1 bay leaf -

6. 2 tbsp. Cooking oil -

7. 1/2 lb. dried chorizo or salami -

8. 1 onion -

9. 2 cloves garlic -

10. 1 red bell pepper -

11. 4 chicken thighs -

12. 1/4 tsp. fresh-ground black pepper -

13. c. canned low-sodium chicken broth or homemade stock -

14. 2 tbsp. lemon juice -

15. 2 tbsp. chopped fresh parsley -

How to cook deliciously - Chicken Thighs with Lentils, Chorizo, and Red Pepper

1. Stage

In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes.

2. Stage

Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low and add the onion, garlic and bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the onion mixture to the simmering lentils.

3. Stage

Heat the remaining tablespoon of oil in the pan over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to the pan. Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan. Add the broth, reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley. Top with the chicken and let sit, covered, for 5 minutes.

4. Stage

Wine Recommendation: The chorizo, pepper, and lentils pair well with a full-flavored, bold red wine. Two possibilities from France: a red from the Médoc, in Bordeaux, or a Châteauneuf-du-Pape from the southern Rhône Valley.