5carrotssmall, divided (1 peeled and finely chopped, 4 peeled and left whole)
1celery stalkfinely chopped
1tomatomedium, coarsely chopped
7ouncesdried lentilsif using pre-cooked canned ones, lessen the cooking time
Make surface-deep slashes on the chicken then coat them in 5 tablespoons balsamic vinegar, 1/4 teaspoon salt and ground pepper. Set aside.
Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and 1/2 onion that has been finely chopped. After tossing for about 2 minutes, add 1 carrot that has been finely chopped, celery and tomatoes and cook for 5 minutes. Add the lentils and toss for 1 minute in the saucepan. Pour the broth and add the bay leaves, let it boil and cook for 30 minutes (much less if using pre-cooked canned ones) or until they are tender. If they are drying up, add more hot broth or hot water. Season with salt and pepper. When they are cooked, set them aside in a bowl.
Wipe the saucepan with a paper towel to prepare cooking the chicken and carrots. Over medium heat, in a saucepan with extra virgin olive oil, cook the chicken with the balsamic vinegar you coated it with. Brown both sides. Half-way through cooking the chicken, add the remaining 4 whole carrots. Cook until tender.
Push the chicken on one side of the saucepan and the carrots in another side. Leave space for the lentils, onions and tomatoes. Place the onions in one side of the saucepan and cook for about 2 minutes. Add the lentils on one side of the saucepan and cook some more for 2 minutes to warm it up. Place the tomatoes in the saucepan. Drizzle with extra virgin olive oil. Serve while hot.