Summary

Ingredients

• 750 g boneless chicken thihs
• 5 carrot (s), cut into pieces
• 1 clove garlic, peeled
• 500 g tomato sauce with herbs from the lass or
• 2 cans tomato (s), chunky with herbs
• 500 g lentils, dried
• 750 ml chicken broth
• some oil for frying
• some tarragon
• salt and pepper

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Instructions

1. Fry the bone-free chicken thighs in a saucepan with a little oil until they are nice and brown on the outside. Then take it out and set it aside.
2. Then mash the peeled garlic cloves and fry them briefly. Add the sliced carrots and fry them together for about 5 minutes.
3. Then add the lentils and tomato sauce, as well as the 750 ml chicken stock. Stir briefly and put the fried chicken legs back into the saucepan. Then let the whole thing simmer over low heat for about 30 minutes (or until the lentils are through) (this will greatly reduce the liquid).
4. Season again with salt and pepper. If you like, you can add some chopped tarragon, this gives the dish a wonderful, sweet note. Whole grain baguette goes well with it.