Crispy chicken thighs with mustardy lentils

Name: Crispy chicken thighs with mustardy lentils
Yield: 2 servings
Cuisine: italian
Ingredients: 100 g lentilles vertes (green lentils); 1 piece carrot; 2 clove garlic; 1 g dried thyme; 500 ml chicken stock; 4 piece skin-on, bone-in chicken thighs; 5 g olive oil; 100 g spinach; 15 g lighter crème fraîche; 15 g wholegrain mustard

Golden grilled chicken thighs served over green lentils stewed with carrot, garlic and thyme, finished with wholegrain mustard and crème fraîche. Hearty, protein-rich and ready in about 30 minutes.

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Nonna Maria's Tips

Rustic Italian chicken thighs nestled over slowly stewed lentils, enriched by soffritto and simple herbs for a comforting, countryside-style second course.

Avoid

⚠
Using boneless, skinless chicken breast instead of bone-in thighs or legs for this kind of rustic dish.
⚠
Cooking lentils very briefly or using canned lentils without a proper simmered base of vegetables and herbs.

Ingredients

0/10 gathered

Serves 2

4 oz lentilles vertes (green lentils)

1 piece carrot

2 clove garlic

0 oz dried thyme

2 cups chicken stock

4 piece skin-on, bone-in chicken thighs

¼ oz olive oil

4 oz spinach

½ oz lighter crème fraîche

½ oz wholegrain mustard

Preparation

0/4 steps

Preheat the grill to high. Put the green lentils in a medium saucepan with the carrot, garlic, thyme and chicken stock. Bring to the boil, then simmer uncovered for about 22 minutes until the lentils are tender with a little bite and most of the stock is absorbed.

Rub the chicken thighs all over with the olive oil, season and place skin-side down on a baking tray. Grill for 10-12 minutes, turning halfway, until cooked through with golden crispy skin.

Add the spinach to the cooked lentils, cover and let wilt for 1-2 minutes, then stir through with the crème fraîche and wholegrain mustard. Season to taste.

Divide the mustardy lentils between shallow bowls and top with the crispy chicken thighs.