Chicken With Lentils
4 boneless/skinless chicken thighs
8 ounces cooked lentils
3 ounces white onion (diced)
4 ounces baby Yukon gold potatoes (sliced)
4 ounces chicken stock
3 ounces Tantillo California Extra Virgin Olive Oil
2 ounces Italian parsley (chopped)
Heat up Tantillo California Extra Virgin Olive Oil in sauté pan.
Add chicken, and brown on all sides. Remove chicken from pan.
Add potatoes and white onions to remaining oil.
Add chicken stock and bring to a boil.
Let simmer for 10-15 minutes. Add lentils and parsley.