Provençal chicken with lentils

Instructions

1. 01

   Rinse 1 1/2 cups cooked French green lentils if needed, drain well, and warm gently. Meanwhile, heat 1 tablespoon olive oil in a Dutch oven or deep skillet over medium-high.

2. 02

   Combine 1 cup low-sodium chicken broth, 1 teaspoon herbes de Provence, 1 tablespoon red wine vinegar into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs, cut into pieces dry, then season with half of 1 teaspoon kosher salt and black pepper. Cook the main ingredient until browned or aromatic, 4 to 6 minutes. Add 3 carrots, cut into half-moons and 1 can (14.5 ounces) diced tomatoes and the remaining 1 tablespoon olive oil; cook 3 minutes.

3. 03

   Stir in the sauce and 1 cup water unless broth is already listed. Simmer gently, partially covered, until the chicken reaches 165°F and the lentils remain distinct, stirring occasionally and thinning with water if needed.

4. 04

   Season with the remaining salt and pepper. Spoon Provençal chicken with lentils over or alongside the prepared base. Finish with 1/3 cup Niçoise olives.