One-Pan French style Chicken & Lentils
Rustic, comforting, proper family food.
Serves 4
Ingredients
• 4 full chicken legs, split into thighs and drumsticks
• 100g smoked lardons
• 250g green lentils, rinsed
• 1 large onion, finely sliced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 cloves garlic, crushed
• 2 tbsp tomato purée
• 150ml dry white wine
• 750ml good chicken stock
• 2 bay leaves
• 3–4 sprigs fresh thyme
• 1 tsp Dijon mustard
• 1 tbsp wholegrain mustard
• Olive oil
• Salt and black pepper
⸻
Method
1. Preheat oven to 200°C fan.
2. Heat a large ovenproof pan or deep roasting tray on the hob. Season the chicken well. Place skin side down and cook for 5 to 7 minutes until golden and crisp. Flip for 2 minutes, then remove and set aside.
3. In the same pan, add the lardons and cook until lightly rendered.
4. Add onion, carrot and celery. Cook until softened and lightly golden. Add garlic and cook for 30 seconds.
5. Stir in the tomato purée and cook for 1 minute to deepen the flavour.
6. Pour in the white wine and allow it to reduce by about half.
7. Add lentils, stock, bay, thyme, Dijon and wholegrain mustard. Stir well and season.
8. Nestle the chicken pieces back into the lentils, skin side up. The liquid should come halfway up the meat, keeping the skin exposed.
9. Transfer to the oven, uncovered, and cook for 40 to 45 minutes until the lentils are tender and the chicken is cooked through.
10. Remove bay and thyme stalks before serving.
#french #lentils #chicken #recipes