Make the most of your storecupboard ingredients with this quick and easy dinner of crispy chicken thighs with creamed lentils.
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Ingredients
- 8 free-range chicken thighs, skin on and bone in
- 4 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 250g dried puy lentils
- 600ml fresh chicken stock
- 1 tbsp wholegrain mustard
- 4 tbsp double cream or crème fraîche
- Handful fresh parsley
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Method
- Heat the oven to 220°C/fan200°C/gas 7. Toss the chicken in a medium bowl with 2 tbsp of the olive oil. Season. Spread over a roasting tray, then roast for 35-40 minutes.
- Meanwhile, finely chop the onion and crush the garlic. Put in a medium pan with the remaining oil and cook gently, without colouring, for 10 minutes. Add the lentils and stock, then bring to a simmer and cook for 25-30 minutes until the lentils are cooked but still have some bite. The consistency should be slightly soupy. If there’s too much liquid, drain some off; if there’s too little, add a splash of water.
- Stir the mustard and cream/crème fraîche through the lentils, then gently bubble to reduce a little. Season, then serve in dishes with the crispy chicken on top, garnished with chopped parsley.
Nutrition
- 602kcals Calories
- 27.9g (8.8g saturated) Fat
- 48.2g Protein
- 31.7g (2.5g sugars) Carbs
- 8.5g Fibre
- 2.5g Salt
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Reviews
That was perfect on a cold evening. It made for a very filling meal, the lentils were even better than I expected. I will be making this again, simple and tasty and good value for money too – what’s not to love!
Simple, tasty elegance! Delicious and heart warming on a cold winter’s night. The secret, in my opinion, is the mustard. We used a Dijon whole grain and it worked marvellously. We will certainly make this again – perhaps even with guests. An easy 4-stars!
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