Roast chicken with lentils
Composition / ingredients
4
Servings:
Step-by-step cooking
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Heat the oil in a frying pan and lightly fry the chicken parts in it.
Transfer the chicken to a plate.
Put the bacon in the same pan. Melt the fat. And then add the onion, carrot, celery and garlic.
Cook, stirring, for 5 minutes, until the onion becomes soft.
Pour in the lentils, mix.
Add broth. Bring to a boil.
Put the vegetable mixture into a baking dish and spread the chicken pieces on top.
Sprinkle with thyme, salt and pepper.
Bake for 30 - 40 minutes at 180 degrees.
Transfer the chicken to a plate.
Put the bacon in the same pan. Melt the fat. And then add the onion, carrot, celery and garlic.
Cook, stirring, for 5 minutes, until the onion becomes soft.
Pour in the lentils, mix.
Add broth. Bring to a boil.
Put the vegetable mixture into a baking dish and spread the chicken pieces on top.
Sprinkle with thyme, salt and pepper.
Bake for 30 - 40 minutes at 180 degrees.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Boiled bacon - 447 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Broth - 15 kcal/100g
