Chicken & lentil stew with gremolata

Chicken & lentil stew with gremolata

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 55 mins

Skill level



Serves 4

Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

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  • 2 tbsp olive oil
  • 8 chicken drumsticks, skin left on
  • 2 onions, very finely chopped
  • 6 tbsp red lentils
  • 400g can chopped tomatoes
  • 1 chicken stock cube, crumbled
  • crusty bread, to serve

For the gremolata

  • zest 1 lemon
  • 1 garlic clove, finely chopped
  • small handful parsley, finely chopped

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  1. Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
  2. Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
  3. Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.

Recipe from Good Food magazine, July 2013

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chrissiecc29's picture

Nice dish, very filling, but I also thought it was a little bland.

royti4's picture
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Don't be put off by how few ingredients there are - this is really delicious and so simple! The lentils somehow really add another dimension to the flavour. I only had green lentils (prefer these) so used them which worked, and also used roast chicken instead (a thigh, leg and wing) - added them at same time as specified and worked great - delicious and super easy. So nice at this time of year!

Mechef145's picture

Absolutely delicious! Just added coconut milk and just half the amount of oil and cooked it in my un-glazed MEC pure clay pot. Wow it cooked evenly and so tender and juicy the meat was just metling in my mouth. The far infrared heat emitted from the walls let seasoning & spices penetrate deeper without damaging the surface. I regularly prepare different lentil recipes in my MEC pure clay pot and my family loves it.

erica79's picture

I chose to make this because it looked easy, quick and healthy. It is really good! I too added some paprika and garlic, but fir such a simple recipe, it tastes great! I served it with rice. Winner winner chicken dinner!

casafood74's picture
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Loved this! Like a previous reviewer I used thighs instead of drumsticks. I was worried it would be too tomatoey (?) as I am not a fan of tomato based sauces but it really wasn't. It was absolutely delicious and will definitely become a staple dish in our house. We had it with mash instead of bread and lots of veg. The chicken was tender, the sauce was the perfect consistency and my husband was so relieved not to be sitting down to a heavy, cream based sauce for a change! ;-)

alissa's picture
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Lovely dish

MCrosswaite's picture

Really tasty, only thing I did differently was use chicken thighs and add some chopped olives...highly recommend

Donna H's picture

Really easy. It is worth putting the gremolata on top to give it the garlic and lemon taste. Works well as a summer or winter mid week dish!

tyleri's picture

Thought this was a good basic recipe, but a little bland. Added garlic, paprika and a slug of worcestershire sauce, which helped lift the flavours