1 tbsp vegetable oil
pack of 4 chicken thighs and 4 chicken drumsticks
1 red onion, thinly sliced
2 garlic cloves, crushed
250g/9oz Puy lentils
750ml/1¼pts hot chicken stock
2 tbsp crème fraîche
zest and juice 1 lemon
1 tbsp Dijon mustard
small bunch parsley, chopped
green veg, to serve (optional)
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.
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.
Stir in the crème fraîche, lemon zest and juice, mustard, parsley and seasoning. Serve with green veg, if you like.
538 kcals, protein 49g, carbs 32g, fat 24g, sat fat 7g, fibre 7g, sugar 3g, salt 1.0g