Recipe: One Pot Meal French Lentils with Chicken with Escarole
Ingredients
- 1 parsley bunch, stems and leaves divided (2 cups chopped parsley)
- 1 medium yellow onion (1¼ cups chopped onion)
- 2 medium carrots (⅔ cup chopped carrots)
- 4 garlic cloves, roughly chopped (2 teaspoons chopped garlic)
- ½ Fresno chile, chopped (2 to 3 teaspoons)
- 6 tablespoons olive oil, divided
- 4 bone-in, skin-on chicken legs, patted dry
- Kosher salt and black pepper, to taste
- 2 cups (14 ounces) French lentils, rinsed and picked over
- 4½ cups water
- 4 cups small-torn crusty bread (1 baguette)
- 3 tablespoons red wine vinegar, divided
- 1 small escarole head, leaves separated (11 to 12 cups leaves)
- 1 tablespoon whole-grain mustard
Instructions
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