Baked Chicken Legs with Mustardy Lentils

Baked Chicken Legs with Mustardy Lentils

Mob · 75 min · 4 servings

Ingredients

4servings
  • 4 Skin-on Chicken Leg
  • 1 Onion
  • 1 Carrot
  • 1 Stalk Celery
  • 100 gram Bacon Lardons
  • 200 ml White Wine
  • 275 gram Dried Green Lentils
  • 750 ml Chicken Stock
  • 4 Sprig Fresh Thyme
  • 1 Dried Bay Leaf
  • 100 gram Spinach
  • 15 ml Dijon Mustard
  • 45 ml Crème Fraîche
  • Olive Oil

Steps

  1. 1
    Heat the oven to 200°C fan.
  2. 2
    Heat a glug of olive oil in a large pan over a medium-high heat. Add the chicken legs, skin side down, and cook for 5–10 minutes on each side until nicely browned. Remove from the pan and set aside.
  3. 3
    Finely dice the onion, carrot and celery stick. Add these to the chicken pan along with the bacon lardons. Cook for about 10–15 minutes until softened, then deglaze with the wine.
  4. 4
    Add the lentils, chicken stock, fresh thyme and bay leaf to the pan and stir, then top with the chicken legs. Cover and bake with the lid on for 50 minutes.
  5. 5
    Remove the chicken to a plate. Stir the spinach, mustard, crème fraîche and black pepper through the lentils.
  6. 6
    Divide the lentils between plates and top with the chicken legs. Serve with a simple side salad and a vinaigrette dressing, if desired.

Nutrition

Calories (kcal)565

28% of RDA*

Protein (g)46

31% of RDA*

Carbohydrates (g)58

19% of RDA*

Fat (g)20

29% of RDA*

Details

Sugar (g)6 g(7% of RDA*)
Fiber (g)14 g(47% of RDA*)
Saturated fat (g)6 g(30% of RDA*)
Salt (g)1 g(17% of RDA*)

*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.

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