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Chicken With Creamy Mustard Lentils

Here's how you make Chicken With Creamy Mustard Lentils
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  • Servings: 5
  • Prep: 10m
  • Cook: 60m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 1/3 pounds boneless skinless chicken thighs (8 thighs)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon coriander
  • 2 tablespoons olive oil (to saute the chicken)
  • FOR LENTILS
  • 315 grams dry lentils (1 1/4 cups dry, puy lentils, substitute with brown or green lentils)
  • 2 cups swiss chard, chopped (packed 2 cups, kale can be substituted, stems removed)
  • 1 medium red onion, cut in quarters and thin sliced
  • 1 small leek, cut in half and thin sliced (white and light green parts)
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 3 cups chicken broth
  • 2 tablespoons creme fraiche (sour cream can be used as a substitute)
  • 1/2 tablespoon stone ground mustard (if you don't have stone ground, you can use dijon)
  • 1/2 tablespoon dijon mustard
  • 1/3 to 1/2 cup chopped parsley
  • 1 bay leaf
  • Kosher salt, to taste
  • Pepper, to taste
  • Garnish
  • Balsamic vinegar
  • Diced scallions (white and green parts)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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