Schmaltzy lentils with chicken, olives & lemon
A rich one-pan meal of tender chicken thighs nestled in schmaltzy lentils with briny olives and bright lemon. Comforting, hearty, and deeply flavorful.
Ingredients
- Chicken Thighs (Bone-In, Skin-On): 4–6 pieces
- Green or Brown Lentils: 1 cup
- Garlic Cloves: 4, sliced
- Shallots or Onion: 1 medium, finely chopped
- Chicken Broth or Water: 3 cups
- Lemon: 1 large, thinly sliced into rounds
- Green or Kalamata Olives: 1/2 cup, pitted and halved
- Olive Oil or Schmaltz: 1 tablespoon
- Fresh Parsley or Dill: 1/4 cup, chopped
- Salt and Black Pepper: To taste
- Optional Chili Flakes: For heat, if desired
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high. Pat chicken dry and season with salt and pepper.
- Combine Ingredients: Add a drizzle of olive oil or schmaltz. Sear chicken skin-side down until golden (6–8 minutes). Flip and cook another 3 minutes. Remove and set aside.
- Prepare Your Cooking Vessel: Add shallots and garlic to the pan. Sauté until soft, about 2 minutes. Stir in lentils and toast for 1 minute.
- Assemble the Dish: Add lemon slices and olives. Pour in broth and bring to a simmer, scraping the pan.
- Cook to Perfection: Nestle chicken into the pan. Cover and simmer gently for 25–30 minutes until lentils are tender and chicken cooked through.
- Finishing Touches: Uncover and simmer 5 more minutes to reduce. Season and add herbs.
- Serve and Enjoy: Spoon lentils and chicken into bowls and garnish with lemon slices and herbs.
Notes
- Use skin-on chicken for the best schmaltz and flavor.
- Don’t skip searing — it builds the base of flavor.
- Thin lemon slices soften and infuse the dish with bright citrus.
- Leftovers taste even better the next day.