Crispy Chicken, Mustard Lentils and Leafy Greens

Name: Crispy Chicken, Mustard Lentils and Leafy Greens
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 100g Pancetta, diced; 4 Garlic Cloves, peeled and sliced; 1 Onion, diced; 1 tbsp Dijon Mustard; 500g Cooked Puy Lentils; 1 Carrot, peeled and diced; 2 heaped tbsp Creme Fraiche, or use half fat; 4 Chicken Legs; 200g Chard, or cavolo nero, leaves stripped and torn and stalk chopped; 180ml White Wine, approx; 2 sprigs Thyme, picked. Fresh or dry; 200ml Chicken Stock; 2 tbsp Olive Oil; 1 Leek, washed and diced

15m prep time

75m total time

Easy level

14 ingredients

Crispy Chicken, Mustard Lentils and Leafy Greens recipe by Cherrypick

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 1 x Sainsbury's Inspired to Cook Italian Beechwood Smoked Diced Pancetta 200g
4 Garlic Cloves, peeled and sliced 1 x Sainsbury's Garlic
1 Onion, diced 1 x Sainsbury's Onions Loose
1 tbsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
500g Cooked Puy Lentils 2 x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g
1 Carrot, peeled and diced 1 x Sainsbury's Loose Carrots
2 heaped tbsp Creme Fraiche, or use half fat 1 x Sainsbury's British Crème Fraîche 300ml
4 Chicken Legs 1 x Sainsbury's 1kg British Fresh Skin on Chicken Legs
200g Chard, or cavolo nero, leaves stripped and torn and stalk chopped 1 x Sainsbury's Rainbow Chard, Taste the Difference 200g
180ml White Wine, approx 1 x Sainsbury's House Pinot Grigio White Wine (Small bottle) 18.7cl
2 sprigs Thyme, picked. Fresh or dry 1 x Sainsbury's Bunched Thyme 20g
200ml Chicken Stock 1 x Knorr Stock Pot Chicken 8x28g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
1 Leek, washed and diced 1 x Sainsbury's Leeks Loose