Broiled Rosemary Chicken Over Pureed Lentils
Submitted by happyzhangbo
Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
38 minBroiled rosemary chicken over pureed lentils is a three-part plate that reads like a weeknight dinner but eats like something off a tasting menu. The chicken breasts get a hard broil, skin side up, for about 15 minutes until the tops turn mahogany and the flesh stays juicy inside. Fast, clean, no flipping.
The purée is the brains of the dish. Crimini mushrooms, onion, garlic, thyme, and sage sauté until fragrant, then canned lentils, walnuts, and a splash of stock go in and everything blitzes in a blender until silky. The walnuts give it body and a toasted, nutty depth you do not get from lentils alone.
Quick-boiled Swiss chard tossed in olive oil and lemon adds the green. A warm rosemary-lemon-garlic oil gets whisked on the stove and drizzled over the whole plate for brightness.
Chef Tips
- Preheat the baking pan before the chicken hits it. A hot pan sears the underside so the bird cooks evenly under the broiler without turning rubbery.
- Remove and slice the chicken only after a brief rest. Hot off the pan, slicing too early dumps all the juice onto the board.
- For the purée, scrape the blender sides repeatedly. Lentils stick to the walls and you will get an uneven texture otherwise.
- Bloom the rosemary and garlic in warm oil off the heat. Raw rosemary is piney and harsh; warmed gently, it turns perfumed.
Variations
- Swap chard for kale or spinach, cooked to the same tender-bright point.
- Use chicken thighs instead of breasts for a juicier, more forgiving cook.
- Finish with a crumble of goat cheese or a few shaved pecorino shards over the lentils.
Ingredients
Directions
Preheat broiler to low and place baking pan big enough to hold chicken under heat in middle of oven.
Do not use glass or pyrex for this.
Season chicken breasts with a little salt and pepper.
When pan is hot place chicken breasts in hot pan and return to middle rack under broiler.
Broil for just about 15 to 20 minutes.
While chicken is broiling, bring pot of water large enough to cook the chard to a boil.
Chop chard.
Chop onion, garlic, mushrooms and herbs.
Healthy Sauté in medium sauté pan over medium low heat for just about 5 minutes, stirring frequently.
Add drained canned lentils, walnuts and 3 tablespoons stock and heat through.
Purée in blender or food processor with salt and pepper to taste.
You will have to scrape sides of blender with a rubber spatula a few times.
When water has come to a boil, add chard and boil for 3 minutes.
Drain chard and toss with 2 tablespoons olive oil and 1 tablespoon lemon juice and salt and pepper to taste.
Place 3 tablespoons lemon juice, pressed garlic, chopped rosemary, salt and pepper in small sauté pan and heat on stove for a minute.
Turn off heat and whisk in 1 tablespoon olive oil.
Remove skin from chicken, slice, into thirds, and serve with puréed lentils and chard.
Drizzle rosemary lemon broth over chicken and lentils.
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