Roasted Chicken Breast and Black Lentil Stew with Arugula and Mache Salad
Ingredients
Lentil Stew
- 1/2 onion diced
- 1 quart lentils
- 1 bay leaf
- 8 cloves cardamom
- 2 heirloom tomatoes diced
- 1 shallot sliced
- 1/4 heavy cream
- salt and pepper to taste
- chicken stock very rich
Chicken Breast
- 1 chicken breast skin on
- salt and pepper
- olive oil
Arugula and Mache Salad
- 1 handful arugula
- 1 handful mache
- salt and pepper
- olive oil
Instructions
Lentil Stew
- Sweat onions then deglaze them with stock, cardamom and bay leaves.
- When broth has reached desired flavor, add lentils and simmer until tender (about 30 minutes).
- Drain all liquid and cream, let cream reduce, add tomato and season with salt and pepper.
Chicken Breast
- Heat oil in a sauté pan until it begins to lightly brown.
- Place seasoned chicken breast in the pan, skin side down, and roast until skin is very crispy.
- Slice and serve.
Arugula and Mache Salad
- Gently toss greens together with olive oil and salt and pepper and serve chicken and lentils.
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