Chicken With Creamy Mustard Lentils
Created by Kchurchill5 on March 6, 2016
- Servings: 5
- Prep Time: 10m
- Cook Time: 60m
- Recipe #23057
Ingredients
- 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)
How to Make
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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