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
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  • 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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7th Mar, 2014
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.
6th Apr, 2014
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.
24th Jan, 2014
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
8th Dec, 2013
Really tasty. Mine looked very similar to the photo. Will make again
15th Apr, 2013
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.
5th Mar, 2013
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.
14th Feb, 2013
was ok not as good as i thought it would be. won't be making again
30th Jan, 2013
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
29th Jan, 2013
This was lovely. Not pretty but tasted great and was protein packed. I baked the chicken separately and served with broccoli.
19th Jan, 2013
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!


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