Chicken with mustard lentils

Chicken with mustard lentils

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4

Chicken thighs and drumsticks go a long way when teamed with healthy pulses flavoured with Dijon, cream and parsley

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
538
protein
49g
carbs
32g
fat
24g
saturates
7g
fibre
7g
sugar
3g
salt
1g

Ingredients

  • 1 tbsp vegetable oil
  • pack of 4 chicken thighs and 4 chicken drumsticks
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 250g puy lentils
  • 750ml hot chicken stock
  • 2 tbsp crème fraîche
  • zest and juice 1 lemon
  • 1 tbsp Dijon mustard
  • small bunch parsley, chopped
  • green vegetables, to serve (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

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

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Mechef145's picture

Looks beautiful and tasted good to. I prepared mine in my MEC pure clay pot, I've somehow gotten addicted to food cooked in these all natural clay pots... the taste is far superior to food cooked in any other metal cookware -- the lentils turned out fabulous. The best part is knowing that my food is now 100% non-toxic.

dickdauntless's picture

I use 100% natural steel. Sometimes natural copper. Both are as natural as any clay pot and have far less chance of containing toxins. Cooks well too.

archangelrich's picture

Nice. Mine looked similar to the picture - I certainly didn't end up with the grey sludge other posters are talking about! Tasted really good as well - served with peas, mange tout and sweetheart cabbage (well, basically every green vegetable i had left in the fridge!).

stelaholder's picture

Really tasty. Mine looked very similar to the photo. Will make again

hils2001's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Only rated 4-stars as the finished dish, although it tasted great, doesn't look anywhere near as appealing as the photo! As other reviewers have said, it does end up a sludgy-grey colour but I will cook it again but will serve it with some steamed carrots and sprinkle over some chopped parsley just before serving.

headland13's picture

Made this twice - once used red lentils which didn't work so well as the green as they turn mushy. Doesn't look great as others have said but tastes lovely.

zhagan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

was ok not as good as i thought it would be. won't be making again

libbyjones's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Unfortunately this dish looked nothing like the picture - it came out a horrible grey colour and looked very unappetising. It tasted OK thanks to the addition of mustard and lemon at the end but I was glad I hadn't made it for guests.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely. Not pretty but tasted great and was protein packed. I baked the chicken separately and served with broccoli.

sophiepayne's picture

A tasty dish with a lovely lemon flavour. Not the prettiest looking dish - nothing like the pic once the creme fraiche has been mixed in - but we will be repeating nonetheless!

sashaknits's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for 2 people and halved all the measurements except I forgot to halve the lemon zest & juice amounts. Unfortunately this made the lentils really lemony, which I didn't mind too much as I love citrus things, but my boyfriend found it a bit much. We both enjoyed it nonetheless and he's asked me to make it again as he would love to try it with the right amount of lemon next time.

My mistake aside, this dish was really warming, hearty and pretty healthy too. Very flavoursome and filling. Definitely recommended!

gillmoody's picture

Potentially a delicious dinner but my lentils stuck to the bottom of pan so had an extra slightly burnt flavour!

lseastwood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and good comfort food, but not as nice as I was hoping. Would make some flavour adjustments before making again.

kirank's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great winter warmer dish, simply delicious! We used red split lentils instead of the puy lentils and lime instead of lemon which gave it a fresh tangy favour.

notmyname's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate!

notmyname's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We followed this recipe as is and it was delicious. We were fighting over the pan scrapings! I'll be making this again and trying to save some for lunches because I think it'll taste great cold too. Thanks for another great recipe.

martabb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It must be a great dish!

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this. Made it for my mum recently and used just chicken thighs. It doesn't look much like the picture though, the photo was obviously taken with raw red onion and before any creme fraiche was added!

Questions

Tips