Baked Chicken Legs with Mustardy Lentils

• servings: 4 servings
• active time: 5 minutes
• total time: 1 hour 15 minutes

Ingredients

4 Skin-on Chicken Leg

1 Onion

1 Carrot

1 Celery

100 Bacon Lardons

200 White Wine

275 Dried Green Lentils

750 Chicken Stock

Fresh Thyme

1 Dried Bay Leaf

100 Spinach

1 Dijon Mustard

3 Crème Fraîche

Olive Oil

Directions

Heat the oven to 200°C fan.

Heat a glug of olive oil in a large pan over a medium-high heat. Add the chicken legs, skin side down, and cook for 5-10 mins on each side until nicely browned. Remove from the pan and set aside.

Finely dice the onion, carrot and celery stick (this is your soffritto). Get the soffritto in the chicken pan along with the bacon lardons. Cook for about 10-15 mins until softened then deglaze with the wine.

Add the lentils, chicken stock, fresh thyme and bay leaf to the pan and give it a stir then top with the chicken legs. Cover and bake with the lid on for 50 mins.

Remove the chicken to a plate. Stir the spinach, mustard, crème fraîche and black pepper through the lentils.

To serve, divide the lentils between plates and top with the chicken legs. Serve with a simple side salad and a vinaigrette dressing, if you like. Enjoy with a glass of Prestige Bordeaux Red by Calvet. Delicious.

Nutrition

• Serving Size: 4