Chicken With Creamy Mustard Lentils
Recipe: #23057
March 06, 2016
Categories: Chicken, One-Pot Meal, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Boneless Pieces, Chicken Dinner, more
"I found this recipe on (bbc.goodfooddotcom), while trying to find a way to use up some lentils I had. I made it; and, OMG, it was so good. I did change a few things to my liking; but, it was so good. Also, it is super easy to prepare. It is perfect for a weeknight dinner; also, it is fantastic comfort food. Now, I used puy lentils; but, you can use a basic brown lentil. Puy lentils are just the 'best of the best.' Most grocery stores do carry them; but, any gourmet food stores, Whole Foods, even Trader Joe's carry them. They are really good if you can get them."
Ingredients
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- FOR LENTILS
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- Garnish
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Nutritional
- Serving Size: 1 (567.4 g)
- Calories 709.5
- Total Fat - 23.6 g
- Saturated Fat - 6.2 g
- Cholesterol - 226.7 mg
- Sodium - 2159.6 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 27 g
- Sugars - 5.1 g
- Protein - 66.2 g
- Calcium - 117.7 mg
- Iron - 9.6 mg
- Vitamin C - 46.5 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Chicken ... Remove the chicken from the refrigerator to take the chill off; then, season on both sides. I like to mix the salt, pepper, and coriander together before seasoning.
Step 2
Saute ... Add the olive oil to a large saute pan on medium high heat. Then, saute the chicken, 4 at a time; until golden brown on each side (just a couple of minutes per side). Don't over crowd the pan; otherwise, the chicken will steam vs brown. Then, transfer the chicken to a plate; as you prepare the lentils.
Step 3
Vegetables and Lentils ... Add the onions and leeks to the pan; and, saute for 3-4 minutes. Then, add the garlic, and cook another 2-3 minutes, stirring often - you don't want the garlic to burn. Then, add the lentils, broth, bay leaf, a pinch of salt and pepper (you can re-season later); and, stir until everything is combined.
Step 4
Return the chicken thighs to the pan (nestling the chicken in the lentils), cover; and, simmer on medium heat for 25-30 minutes. Remove the lid, and increase the heat to medium high, just lightly bubbling; add the chard, and cook another 15-20 minutes, until all the liquid has been absorbed.
Step 5
Swiss Chard Note: To remove the stems on swiss chard - grab the leaf from the top around the stem; and, pull straight down. The leaves will come right off of the stem. You can always cut the stem out; but, this is easier. Then, roll up the leaves; and thin slice. If you use kale - do the same thing.
Step 6
Finish ... First, reduce the heat to medium low. Then, remove the pan from the heat; and, stir in the - creme fraiche (or sour cream), both mustards (you can use all dijon; but, I like the mix of the two), lemon zest and juice, parsley - and, mix everything together. Re-season with salt and pepper, only if necessary. Return to the heat to warm everything up. Make sure to keep the heat on medium low; otherwise the creme fraiche/sour cream could break. You just want to heat everything through.
Step 7
Serve and ENJOY! ... It's a one pan dish; so, serve family style. I like to drizzle a little balsamic vinegar over the chicken; and garnish with the scallions. On the side - nothing more than tomato slices. Makes for a nice easy dinner.
Tips
No special items needed.