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