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Crispy chicken with mustard and cream lentils
- Published: 28 Feb 14
- Updated: 18 Mar 24
Make the most of your storecupboard ingredients with this quick and easy dinner of crispy chicken thighs with creamed lentils.
![Crispy chicken with mustard and cream lentils](https://www.deliciousmagazine.co.uk/wp-content/uploads/2014/02/c-768x960.jpg)
Want another way with chicken thighs? We’ve got lots of ideas here.
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Serves 4
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Hands-on time 20 min, simmering time 25-30 min
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
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.
- Recipe from March 2014 Issue
Nutrition
- Calories
- 602kcals
- Fat
- 27.9g (8.8g saturated)
- Protein
- 48.2g
- Carbohydrates
- 31.7g (2.5g sugars)
- Fibre
- 8.5g
- Salt
- 2.5g
delicious. tips
Cook sausages instead of chicken, if you like. Slice, then stir through the lentils in step 3.
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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!