Chicken with mustard lentils

Chicken with mustard lentils

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(35 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


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

  • Freezable

Nutrition: per serving

  • kcal538
  • fat24g
  • saturates7g
  • carbs32g
  • sugars3g
  • fibre7g
  • protein49g
  • salt1g


  • 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



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp Dijon mustard
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • green vegetables, to serve (optional)


  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.

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Comments, questions and tips

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16th Nov, 2018
We followed the recipe almost exactly (used chicken breasts) and enjoyed it, the lemon was very overpowering though. My fiance thought it may have been because he'd squeezed it too hard! We'll definitely make it again, just less lemon and more mustard next time. It went well with mash.
25th Mar, 2018
This is a lovely dish and is forgiving if you need to keep it warm or reheat it. I used a whole jointed chicken. I also put in several sprigs of lemon thyme. I forgot the lemon at the end as I was busy sorting out veg to go with it and chatting to our guests. It didn't taste as though anything was missing though.
Maximiliano Scarazzini's picture
Maximiliano Sca...
16th Jan, 2018
This was enedible. It tasted fine until I mixed in the cream and god. Nothing like the picture, there is no chance after the chicken had been cooked inside the casserole will retain that crispy golden colour...for about 50’ in total? Terrible.
10th Jan, 2018
Very tasty. Didn't use as much stock as I used tinned lentils. Thought it might be a step too far for grown up children but everyone enjoyed it.
30th Oct, 2016
Great recipe ! made it added 1/2 tinned prunes as i come from a everything must have fruit in it ! LOLevryone invited wanted the recipe foolproof . XXX
26th Feb, 2016
What a lovely recipe! I made it exactly to the recipe, with one addition. I noted one reviewer's comment that it lacked some flavour. Having made a number of lentil type dishes in the past, I decided to add some fried cubes of pancetta. The result was wonderful, and deserves 5 stars. That's why I only rated the recipe, as written, as 4 stars.
19th Jun, 2015
This is a great dish. Very easy to make and tastes delicious. I accidentally picked up chicken breasts rather than chicken thighs and only had tinned lentils and it still worked a treat. I just diced the chicken breast, reduced the stock to around 250ml, and missed out the simmering bit as no need to cook the lentils. I think next time I would lightly coat the chicken in flour to thicken the sauce a bit and perhaps add some mushrooms. It's a new favourite!
16th Jun, 2015
We loved this recipe. Mine looked like the picture until I added the crème fraiche then it went paler. We had half on first day and the left overs turned very grey but reheated beautifully with the addition of a little water to loosen it. I had to use green lentils as I could not get Puy lentils anywhere, I think Puy would have had a better texture and flavour but this has still gone near to the top of our Favourites list.
26th Apr, 2015
I'm totally gutted! I have followed this recipe to the letter and it is everything I hoped it wouldn't be!!! Grey slop!!! How is this possible????? Dinner for 4 ruined! And now extra cost for take out!!!!
7th Dec, 2014
This was absolutely fantastic. Once some changes had been made. Used shallots instead of red onion (also upped the quantity) I also porportionally upped the quanity of garlic (used 3 cloves yet only 4 chicken drumsticks and 130g of lentils and less stock). Used only drumsticks (that was a budget issue, I'm sure thighs would have been great and much meatier). Once I had aded the lentils and stock (if you're adjusting quantities as I did just remember it's 3 times as much stock as lentils and work of on a volume basis) I added dried sage, thyme, and rosemary at this point. Also plenty of salt and pepper. 10 mins before it was ready I added 2 sliced leeks, tones of cury kale, and fine green beans, popped the lid back on and waited until it was ready. At this point it was by far at its best. I wouldn't bother adding the creme fraice, mustard, and lemon as I found it made the dish far too rich and less visually appealing (admittedly my mustard is very rich to start with). in essence - add hard herbs and cut the end seasoning Also to all the people who said their lentils broke down, use puy! don't try to sub with a different type of lentil.


31st Mar, 2020
Looks lovely, but there's no way I get hold of crème fraîche at the moment. Can I substitute it with natural yoghurt? Thanks in advance for your help.
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