Dijon chicken with lentils (serves 4)
1 size 14 chicken, portioned into 8 pieces
½ litre chicken stock
2 Tbsp Dijon mustard
1 x 400g tin lentils in springwater
1-2 fresh bay leaves
½ cup chopped fresh curly parsley
3 Tbsp finely grated fresh parmesan
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1 loaf crusty white bread to serve
Preheat the oven to 160*C. Season the chicken pieces with salt and pepper. Heat the olive oil in a large frying pan and sear the chicken until browned.
Place in a large oven-proof casserole dish along with the mustard, chicken stock, lentils and bay leaves.
Cover and put in the oven for 30 minutes. Remove the lid and cook for a further 20-30 minutes.
Sprinkle over the chopped parsley and parmesan, and serve with the crusty bread.