Chicken with mustard lentils

 Serves  4

1 tbsp vegetable oil
4 chicken drumsticks
4 chicken thighs
1 red onion, thinly sliced
2 garlic cloves, crushed
250g Puy lentils
750ml hot chicken stock
2 tbsp crème fraiche
Zest and juice of 1 lemon
1 tbsp Dijon mustard
Small bunch parsley, chopped
Green veg, to serve (optional)

1.  Heat the oil in a large flame proof casserole. Season the chicken pieces, then brown in the hot oil for 3mins each side, until golden on all sides. Remove and set aside. Pour away all but 1tbsp oil.

2. Add the onion to the pan and cook for 5mins, then add the garlic and cook for 1min more. Add the lentils and stock and stir well. Put the chicken on top and leave to simmer over a medium heat for 30mins. Remove the lid and increase the heat. Bubble for another 20mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.

3. Stir in the crème fraiche, lemon zest and juice, mustard, parsley and seasoning. Serve with green veg if you like.

Nutrition per serving:
538 kcals, protein 49g, carbs 32g, fat 24g, sat fat 7g, fibre 7g, sugar 3g, salt 1.0g

(GoodFood Magazine – January 2013)