Mike's Dijon Chicken with Lentils

clock 20 minutes + 1 hour 10 minutes bowl Serves 4


  • 1 size 14 chicken, portioned into 8 pieces
  • 1 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • 500ml chicken stock
  • 400g tin lentils
  • 2 bay leaves
  • ½ cup fresh curly parsley, chopped
  • 3 Tbsp fresh Parmesan, finely grated
  • 1 loaf crusty white bread, to serve
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  • 1. Preheat the oven to 160ºC (140ºC fan-forced) Season the chicken pieces with salt and pepper.

  • 2. Heat the olive oil in a large frying pan and sear the chicken until browned. Place in a large ovenproof casserole dish along with the mustard, chicken stock, lentils and bay leaves. Cover and in the oven for 30 minutes. Remove the lid and cook for a further 20-30 minutes.

  • 3. Sprinkle over the chopped parsley and Parmesan, and serve with the crusty bread.

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