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Chicken Baked with Lentils

Juicy chicken thighs are baked with smoky bacon, bitter radicchio, and nutty lentils to create the perfect hearty and healthy meal!
Prep Time 5 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine American, French
Servings 8 servings


  • 1 tablespoon extra virgin olive oil
  • 1/4 pound bacon diced
  • 3 lbs. chicken thighs 6 to 8 pieces
  • salt and freshly ground black pepper
  • 2 cups finely chopped onions
  • 1/2 cup finely chopped celery about 1 rib
  • 4 gloves garlic sliced
  • 2-1/2 teaspoons ground cumin
  • 2 cups finely chopped radicchio about 1/2 head, cored
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh sage
  • 2 cups lentils
  • 3 cups chicken stock more if needed


  • Heat oil in a 4-quart ovenproof casserole.  Add bacon and cook on medium until golden.  Remove with slotted spoon.
  • Pat chicken dry, season with salt and pepper and add, skin side down.  Sear until golden on medium-high heat, working in two shifts if necessary.  Remove from pan.
  • Heat oven to 300 degrees F.  Pour off all but 2 tablespoons fat from pan.
  • Add onions, celery and garlic, cook on medium until soft and translucent.  Stir in cumin.  Add radicchio, vinegar and sage; saute briefly.
  • Add lentils, stock, and cooked bacon.
  • Return chicken to pan, bring to a simmer, cover and place in oven.  Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all.
  • Check seasoning, adding more salt and pepper if needed, then serve.
Keyword bacon, chicken thighs, lentils, onions, radicchio