Name: Dijon chicken with lentils
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: size 14 chicken, cut into 8 pieces; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon olive oil; 2 tablespoon dijon mustard; 1/2 litre chicken stock; 400 gram tin lentils in spring water, drained; 2 fresh bay leaves; 1/2 cup chopped fresh curly parsley; 3 tablespoon finely grated fresh parmesan; 1 loaf crusty white bread, to serve

Ingredients

size 14 chicken, cut into 8 pieces

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon olive oil

2 tablespoon dijon mustard

1/2 litre chicken stock

400 gram tin lentils in spring water, drained

2 fresh bay leaves

1/2 cup chopped fresh curly parsley

3 tablespoon finely grated fresh parmesan

1 loaf crusty white bread, to serve

Method

1.Preheat the oven to 160ºC.

2.Season the chicken pieces with salt and pepper. Heat the olive oil in a large frying pan and sear chicken until browned.

3.Transfer to large ovenproof casserole dish with the mustard, chicken stock, lentils and bay leaves. Cover and bake for 30 minutes. Remove the lid and cook for a further 20-30 minutes.

4.Sprinkle over the chopped parsley and parmesan, and serve with the crusty bread.

If you’ve got home and there’s no chicken in the fridge, you can easily substitute it for other meats. This recipe is also gorgeous with lamb or salmon. When it comes to lentils, natural spring water is a healthier option, and also means you really taste the flavours of the lentils, rather than the liquid they’re preserved in.
Note

Women's Weekly Food