Chicken With Creamy Mustard Lentils Recipe

"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."

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.