4 boneless/skinless chicken thighs
8 ounces cooked lentils
3 ounces white onion (diced)
4 ounces baby Yukon gold potatoes (sliced)
4 ounces chicken stock
3 ounces Tantillo California Extra Virgin Olive Oil
2 ounces Italian parsley (chopped)
1
Heat up Tantillo California Extra Virgin Olive Oil in sauté pan.
2
Add chicken, and brown on all sides. Remove chicken from pan.
3
Add potatoes and white onions to remaining oil.
4
Sauté for 1-2 minutes.
5
Add chicken stock and bring to a boil.
6
Put chicken back in.
7
Let simmer for 10-15 minutes. Add lentils and parsley.
Ingredients
4 boneless/skinless chicken thighs
8 ounces cooked lentils
3 ounces white onion (diced)
4 ounces baby Yukon gold potatoes (sliced)
4 ounces chicken stock
3 ounces Tantillo California Extra Virgin Olive Oil
2 ounces Italian parsley (chopped)
Directions
1
Heat up Tantillo California Extra Virgin Olive Oil in sauté pan.
2
Add chicken, and brown on all sides. Remove chicken from pan.
3
Add potatoes and white onions to remaining oil.
4
Sauté for 1-2 minutes.
5
Add chicken stock and bring to a boil.
6
Put chicken back in.
7
Let simmer for 10-15 minutes. Add lentils and parsley.
