The BBC Good Food logo
Chicken & lentil stew with gremolata

Chicken & lentil stew with gremolata

A star rating of 4.3 out of 5.9 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
Nutrition: per serving
low inkcal337


  • 2 tbsp olive oil
  • 8 chicken drumsticks , skin left on
  • 2 onions , very finely chopped
  • 6 tbsp red lentil
  • 400g can chopped tomato
  • 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


  • STEP 1

    Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.

  • STEP 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.

  • STEP 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

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.9 ratings

Sponsored content