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French-braised chicken and lentils

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 200g piece speck, rind removed, chopped
  • 1 small brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 4 French shallots, peeled, halved
  • 2 garlic cloves, crushed
  • 8 (about 1.2kg) chicken thigh cutlets, skin on
  • 250ml (1 cup) dry riesling
  • 90g (1/2 cup) French green lentils
  • 250ml (1 cup) water
  • 1 fresh bouquet garni (parsley, bay and thyme)
  • 1 1/2 tablespoon Dijon mustard
  • 60ml (1/4 cup) crème fraîche
  • Chopped fresh continental parsley, to serve
  • Steamed green beans, to serve