French-braised chicken and lentils

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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.

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.

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.

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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