Crispy Chicken, Mustard Lentils and Leafy Greens
Don't let the slightly longer cook time of this recipe put you off as more than half of the cooking time is spent in the oven. This is a wholesome, rustic and warming winter dish that is perfect for this time of year. High in fibre and high in protein. This dish will also work well with sausages, charred cabbage or pan-fried mushrooms if you don't eat chicken. The lardons are delicious but completely optional.
Method
Based on 4 servings, adjust as needed.
Step 1
Place a large, heavy-based pan onto the stove and add the olive oil. Season the chicken legs with salt and pepper. Once the oil is hot, lay the legs into the pan and fry, skin side down for 6-8 minutes until the skin is golden. Turn the chicken over and cook on the other side for another 6-8 minutes. Remove the chicken from the pan and place onto a plate. If using lardons, place these into the pan you cooked the chicken in and fry for 4-5 minutes or until golden. Once golden, turn off the heat.
Step 2
Preheat the oven to 190°C fan. Dice the onions, leek, and carrots and strip the leaves from the chard before dicing the stalks. Chop the garlic.
Step 3
Turn the heat on under the pan you cooked the chicken in. Once the bacon starts to sizzle again, add in the diced onion, leek, chard stems and carrot and cook for 8-10 minutes until soft. Add the garlic, the thyme sprigs and the wine (if using). Allow the wine to boil while you use a spatula to scrap any bits from the bottom of the pan.
Step 4
Tip in the lentils, torn chard leaves and the chicken stock and stir well before nestling the browned chicken legs into the lentils. Place the pan into the oven to cook for 35 minutes.
Step 5
Once cooked through, remove the pan from the oven. Remove the chicken legs onto serving plates and stir the mustard and creme fraiche through the lentils. Season with a little black pepper if needed. Serve alongside the crispy chicken legs.
- Ingredients
- Based on 4 servings
-
100g Pancetta, diced 1x Sainsbury's Inspired to Cook Italian Beechwood Smoked Diced Pancetta 200g -
200g Chard, or cavolo nero, leaves stripped and torn and stalk chopped 1x Sainsbury's Rainbow Chard, Taste the Difference 200g -
4 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
4 Chicken Legs 1x Sainsbury's British Fresh Skin on Chicken Legs 1kg -
1 Onion, diced 1x Sainsbury's Onions Loose -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
500g Cooked Puy Lentils 2x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g -
180ml White Wine, approx 1x Sainsbury's House Pinot Grigio (Small bottle) 18.7cl -
2 sprigs Thyme, picked. Fresh or dry 1x Sainsbury's Bunched Thyme 20g -
200ml Chicken Stock 1x Knorr Stock Pot Chicken 8x28g -
1 Carrot, peeled and diced 1x Sainsbury’s Carrots Loose -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Leek, washed and diced 1x Sainsbury's Leeks Loose -
2 heaped tbsp Creme Fraiche, or use half fat 1x Sainsbury's British Crème Fraîche 300ml