Recipe French-braised chicken and lentils : Practical and Delicious

Recipe French-braised chicken and lentils : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French-braised chicken and lentils. You are currently reading Recipe French-braised chicken and lentils : Practical and Delicious. This recipe is the creation of the chef Katrina Woodman. Recipe French-braised chicken and lentils requires 20m, cook 1h 05m and serve 4. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Cook this tasty chicken on Sunday, ready to quickly reheat on Monday or Tuesday for an easy midweek meal.

Ingredients:

15 Ingredients

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  1 tbsp extra virgin olive oil
  
  
  


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  200g piece speck, rind removed, chopped
  
  
  


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  1 small brown onion, finely chopped
  
  
  


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  1 carrot, peeled, finely chopped
  
  
  


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  4 French shallots, peeled, halved
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  8 (about 1.2kg) chicken thigh cutlets, skin on
  
  
  


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  250ml (1 cup) dry riesling wine
  
  
  


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  90g (1/2 cup) French green lentils
  
  
  


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  250ml (1 cup) water
  
  
  


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  1 fresh bouquet garni (parsley, bay and thyme)
  
  
  


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  1 1/2 tbsp Dijon mustard
  
  
  


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  60ml (1/4 cup) crème fraîche
  
  
  


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  Chopped fresh continental parsley, to serve
  
  
  


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  Steamed green beans, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Heat the oil in a large, shallow heavy based casserole dish over medium heat. Cook the speck, stirring, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Drain off all but 1 tablespoon fat, reserving remaining fat.
  
  
  


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  Step 2
  
  
  
  
  Add onion, carrot and shallot to dish. Cook, stirring, for 5 minutes or until soft. Stir in the garlic for 2 minutes or until aromatic. Transfer the vegies to a bowl.
  
  
  


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  Step 3
  
  
  
  
  Heat 3 teaspoons reserved fat over medium heat. Season chicken skin. Cook half the chicken, skin-side down, for 4 minutes or until dark golden. Turn and cook for 2 minutes. Transfer to a plate lined with paper towel to drain. Repeat with remaining chicken. Pour off and discard remaining fat in pan.
  
  
  


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  Step 4
  
  
  
  
  Return pan to medium heat. Add the wine. Simmer, scraping the pan with a spoon, for 2 minutes or until reduced slightly. Stir in the speck, vegetables, lentils, water, bouquet garni and 1 tablespoon mustard. Cover. Reduce heat to low. Cook, stirring occasionally, for 10 minutes. Return chicken to pan. Simmer, covered, stirring occasionally, for 25-30 minutes or until chicken is cooked through. Simmer, uncovered, for 5 minutes or until sauce thickens slightly.
  
  
  


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  Step 5
  
  
  
  
  Remove from heat. Cool for 5 minutes. Stir in the crème fraîche and remaining mustard. Season with pepper. Sprinkle with the parsley and serve with the beans.
  
  
  

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