Chicken & Lentil Stew – made with chicken thighs, red lentils, baby spinach, red potatoes, carrots, leeks, shallots, thyme, Marsala wine, and parmesan cheese for a cozy, hearty meal.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Sometimes, the best meals come together when you least expect them. That’s exactly how this Chicken & Lentil Stew was born. It all started on one of those gloomy, rainy Bay Area evenings when all I craved was comfort in a bowl. By the time I made it, the sun was shining and the weather was mild—but one bite of this stew, and I didn’t care about the timing anymore.
This recipe came to life by accident one night when I raided the fridge for any ingredients I could find. What I had on hand was unusual for me: baby spinach, red potatoes, leeks, and some leftover Marsala wine. Combine that with tender chicken thighs and red lentils, and suddenly, I had created a dish that felt like it had been planned for weeks. It was one of those kitchen serendipity moments that I still think about every time I make this recipe.
Why You’ll Love This Chicken & Lentil Stew
Once you take one bite, you’ll understand why this stew has taken a permanent spot in my rotation. Here’s what makes it so special:
- It’s pure comfort: Think of it as a warm hug in a bowl, perfect for chilly nights or even sunny afternoons when you just need some feel-good food.
- Full of rich, savory flavor: The Marsala wine adds depth, while fresh thyme and a touch of white wine vinegar brighten everything up.
- Incredibly hearty: Loaded with tender chicken, red lentils, and chunky vegetables, this stew is filling enough to be the main event.
- Easily adaptable: Whether you want to swap ingredients or add your personal twist, this recipe welcomes your creativity.
Ingredient Notes
The beauty of this stew lies in its wholesome, pantry-friendly ingredients. Here are a few standouts:
- Chicken thighs: Bone-in, skin-on chicken thighs are the star here. Their rich flavor and tender texture make all the difference.
- Red lentils: These cook quickly and break down into the stew, creating a naturally thick and creamy base.
- Marsala wine: The secret ingredient! It adds a deep, caramelized flavor that takes the stew to the next level.
- Fresh thyme: Essential for that earthy, herbaceous touch. Don’t skip this one!
- Baby spinach: Adds freshness and a pop of color at the very end.
How To Make This Chicken & Lentil Stew
Making this stew might sound fancy, but trust me—it’s easier than you think! Here’s how to do it:
- Step 1: Heat olive oil in a large pot or Dutch oven. Season the chicken thighs with salt, pepper, and celery seed, then sear them on both sides until golden. Add the thyme and Marsala wine, letting the wine cook down.
- Step 2: Remove the chicken from the pot and set it aside. Melt butter, then sauté the shallots and leeks with a pinch of salt until softened. Add carrots, potatoes, and another pinch of salt, cooking until slightly tender.
- Step 3: Pour in the chicken stock, red lentils, and a bay leaf. Bring everything to a boil, then reduce to a simmer. Cook until the lentils break down and thicken the stew.
- Step 4: While the stew simmers, shred the cooked chicken thighs into bite-sized pieces, discarding the skin. Stir the chicken back into the pot along with the spinach to wilt.
- Step 5: Finish it all off by adding white wine vinegar and seasoning to taste. Serve hot, garnished with freshly grated Parmesan cheese.
Storage Options
If you have leftovers (lucky you!), this stew stores beautifully. Let it cool completely before transferring it to an airtight container. It’ll keep for up to 4 days in the fridge.
For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove or in the microwave until hot.
Variations and Substitutions
This recipe works well as is, but here are a few ways to make it your own:
- Make it vegetarian: Omit the chicken and use vegetable broth. Add extra lentils or canned chickpeas for protein.
- Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for a subtle kick.
- Swap the greens: Try kale or Swiss chard instead of baby spinach for a heartier texture.
- Use white wine: If you don’t have Marsala, white wine works beautifully as a substitute.
What to Serve with This Chicken & Lentil Stew
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This stew shines all on its own, but if you’re looking for some pairings, try these:
- Crusty bread: Perfect for soaking up all that rich, flavorful broth.
- Side salad: A light, citrusy salad balances out the heartiness of this dish.
- Garlic mashed potatoes: Over-the-top comfort! Spoon the stew right over the mashed potatoes for maximum coziness.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: You can, but bone-in chicken thighs provide much more flavor and tenderness in this dish. If using breasts, be careful not to overcook them.
Q: What if I don’t have red lentils on hand?
A: Green or brown lentils will work, but they’ll hold their shape instead of breaking down into the stew. It’ll still taste amazing, just with a slightly different texture.
Q: Do I have to use Marsala wine?
A: Not necessarily! White wine or even chicken broth can stand in, but Marsala adds a unique depth of flavor that’s worth trying if you have it.
Chicken & Lentil Stew
Ingredients
- 1 tablespoon (15 ml) olive oil
- 6 (900 g) small bone-in chicken thighs about 2 pounds
- salt and pepper
- 1 teaspoon (2 g) ground celery seed
- 8 sprigs fresh thyme
- 1/2 cup (120 ml) marsala wine or white wine
- 1 shallot minced
- 1 leek rinsed well and sliced
- 2 tablespoons (28 g) butter
- 2 large (2) carrots chopped
- 2 medium (2) red potatoes diced
- 4 cups (950 ml) chicken stock
- 1/2 cup (95 g) red lentils
- 1 bay leaf
- 2 handfuls (85 g) fresh baby spinach about 3 ounces
- 2 teaspoons (10 ml) white wine vinegar
- parmesan cheese for garnish
Equipment
- Large pot or Dutch oven
Instructions
- Heat the olive oil in a large pot or dutch oven over medium high heat. Season the chicken with salt, pepper, and the celery seed on both sides. Add to the pot, skin side down, and scatter the thyme sprigs around the pot. Cook the chicken about 5 minutes per side, then add the marsala wine, allowing most of it to evaporate while the chicken finishes cooking.
- Take the chicken out of the pot and tent with foil. Remove the thyme stems. Add the butter, shallots, leeks, and a pinch of salt, stir to combine. Cook for a few minutes until the leeks are softened. Add the carrots, potatoes, and another pinch of salt, cook 5 more minutes.
- Add the chicken stock, lentils, and bay leaf. Bring to a boil over high heat. Lower the heat to medium and simmer, partially covered, for 15-20 minutes. Meanwhile remove the skin form the chicken and shred into bite size pieces.
- When the lentils have fallen apart and thickened the stew, remove the bay leaf and add the shredded chicken and spinach; stir. Cook for a couple more minutes to warm the chicken and wilt the spinach. Off the heat, add the vinegar and season with salt and pepper to taste.
- Ladle into bowls and top with parmesan cheese.
