Mike Van de Elzen: Dijon chicken with lentils

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Manage episode 236266865 series 2500324
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Dijon chicken with lentils (serves 4) 1 size 14 chicken, portioned into 8 pieces ½ litre chicken stock 2 Tbsp Dijon mustard 1 x 400g tin lentils in springwater 1-2 fresh bay leaves ½ cup chopped fresh curly parsley 3 Tbsp finely grated fresh parmesan 1 Tbsp olive oil 1 tsp salt 1 tsp black pepper 1 loaf crusty white bread to serve Preheat the oven to 160*C. Season the chicken pieces with salt and pepper. Heat the olive oil in a large frying pan and sear the chicken until browned. Place in a large oven-proof casserole dish along with the mustard, chicken stock, lentils and bay leaves. Cover and put in the oven for 30 minutes. Remove the lid and cook for a further 20-30 minutes. Sprinkle over the chopped parsley and parmesan, and serve with the crusty bread.

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