This One-Pot Chicken, Leek and Lentil Casserole feeds four.
Chicken thighs, leeks, carrots and lentils simmer together in about 45 minutes, with exact quantities and timing below.
Browning the chicken first leaves a layer of flavour stuck to the bottom of the pot, and the leeks, carrots and garlic lift that straight off the pan as they cook. Tomato paste, thyme and a couple of bay leaves provide plenty of flavour, so the only liquid you need is water.
Ingredients for Four Servings
- 700g boneless, skinless chicken thighs, trimmed and cut into large chunks
- 2 tablespoons olive oil
- 2 large leeks, white and pale green parts only, sliced into half-moons and rinsed well
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, finely chopped
- 200g dried green or brown lentils, rinsed
- 1 tablespoon tomato paste
- 2 bay leaves
- 3 to 4 sprigs fresh thyme, or 1 teaspoon dried thyme
- 900ml water
- Salt and black pepper, to taste
- A handful of fresh parsley, chopped, to finish
Prep Time and Cook Time at a Glance
- Prep time: 15 minutes
- Cook time: about 35 minutes
- Total time: around 50 minutes
- Serves: 4
Step-by-Step Method
1. Brown the chicken. Heat the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Season the chicken chunks with salt and pepper, then brown them in batches for about 2 minutes per side, so you don’t crowd the pan. Remove the chicken to a plate; it won’t be cooked through yet, and that’s fine.
2. Soften the vegetables. In the same pot, add the leeks, carrots and celery. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the leeks start to soften and the bottom of the pot loosens up. Add the garlic and cook for another minute.
3. Build the base. Stir in the tomato paste and cook for a minute, letting it darken slightly. Add the rinsed lentils, bay leaves, thyme and water. Stir well, scraping up anything stuck to the bottom of the pot.
4. Simmer the lentils first. Bring the pot to a boil, then reduce to a gentle simmer. Cover partially and cook for 15 minutes before the chicken goes back in. This head start is what lets the lentils finish on time instead of staying crunchy.
5. Return the chicken. Add the chicken chunks and any juices from the plate back into the pot. Cover and simmer for a further 12 to 15 minutes, until the chicken is cooked through and the lentils are tender but still holding their shape.
6. Finish and serve. Remove the bay leaves and thyme sprigs. Taste and adjust the salt and pepper, then stir through the chopped parsley just before serving.
Getting the Lentils and Chicken Cooked Just Right
The order in the method above is the whole trick. Lentils need roughly 25 to 30 minutes of simmering to go from firm to tender, while chunks of chicken thigh cook through in about 12 to 15 minutes once the liquid is at a simmer. Giving the lentils a 15-minute head start before the chicken goes back in means both land at the right texture within a couple of minutes of each other.
Chicken thighs are worth using over chicken breast here. They stay moist through the full simmer and don’t dry out the way breast meat can if it sits in liquid a few minutes too long.
Easy Swaps and Variations
- Instead of leeks: Two medium onions, sliced, will do the job, though the flavour will be slightly sharper.
- Swap the carrots for parsnips or diced sweet potato for a slightly sweeter result.
- Puy lentils work in place of standard green or brown lentils; check the packet timing, since some varieties cook a little faster.
- A splash of apple cider vinegar or a squeeze of lemon juice stirred in at the end brightens the dish if it tastes flat.
- For extra green, stir in a few handfuls of spinach or chopped kale during the last 5 minutes of cooking.
Storing and Reheating Leftovers
Let the casserole cool before transferring it to an airtight container. It keeps in the fridge for up to 3 days. The lentils will keep absorbing liquid as it sits, so the casserole often thickens overnight; a splash of water when reheating brings it back to the right consistency.
To reheat, warm it gently on the hob over low heat, stirring occasionally, or microwave it in short bursts. It also freezes well for up to 3 months; thaw it in the fridge overnight before reheating.