Heat the olive oil in a large deep frying pan over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until softened and light golden.
Add the chicken, vinegar, tarragon, lentils, carrots and stock and cook, stirring occasionally, for 10 minutes. Add the asparagus and cook, shaking the pan occasionally, for a further 3 minutes or until the chicken is cooked through and the sauce has reduced by half.
Divide the chicken braise among serving bowls, top with parsley leaves and serve.
NOTES: You will need two 400 g tins of lentils for this recipe. Store any leftover lentils in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||6.9 g|
|- Saturated fat||1.4 g|
|Total carbohydrates||15.1 g|
|- Total sugars||5.9 g|