Chicken with mustard lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp vegetable oil
- pack of 4 chicken thighsand 4 chicken drumsticks
- 1 red onionthinly sliced
- 2 garlic clovescrushed
- 250g puy lentils
- 750ml hot chicken stock
- 2 tbsp crème fraîche
- zest and juice 1 lemon
- 1 tbsp Dijon mustard
- small bunch parsleychopped
- green vegetablesto serve (optional)
Nutrition: per serving
- kcal538
- fat24g
- saturates7g
- carbs32g
- sugars3g
- fibre7g
- protein49g
- salt1glow
Method
step 1
Heat the oil in a large flameproof casserole. Season the chicken pieces, then brown in the hot oil for 3 mins each side, until golden on all sides. Remove and set aside. Pour away all but 1 tbsp oil.
step 2
Add the onion to the pan and cook for 5 mins, then add the garlic and cook for 1 min more. Add the lentils and stock and stir well. Put the chicken on top, put the lid on and leave to simmer over a medium heat for 30 mins. Remove the lid and increase the heat. Bubble for another 20 mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.
step 3
Stir in the crème fraîche, lemon zest and juice, mustard, parsley and seasoning. Serve with green veg, if you like.
