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Mike's Braised Chicken with Bacon, Mustard and Lentils
Mike's Braised Chicken with Bacon, Mustard and Lentils

Mike's Braised Chicken with Bacon, Mustard and Lentils

18 Review(s)
Cook Minutes 40 Min
Prep : 10 minutes Cook: 30 minutes
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Cut down on dishes tonight by making this one dish wonder. The chicken and bacon flavour combition is always a crowd pleaser, and this recipe is no exception.

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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 kg chicken pieces, bone in (thighs and drums)
50 g double smoked bacon or pancetta, chopped
1 onion, peeled and diced
2 cloves garlic, finely chopped
2 stalk celery, chopped
2 Tbsp Dijon mustard
¼-½ tsp cayenne pepper
2 x 400 g cans Wattie's Lentils in Springwater, drained
2 cups chicken stock
1 handful chopped fresh parsley
Good quality Parmesan cheese, grated (optiol)
crusty bread to serve
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How do I make it ?
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Step 1
1. Heat a dash of olive oil in a lidded deep frying pan. Add the chicken and lightly brown with skins on.
Step 2
2. Remove the chicken and drain any excess oil. Add the chopped bacon, onions, garlic and celery and lightly sauté until soft. Add the mustard, cayenne pepper and then place the chicken back into the pan. (The skins from the chicken can be removed at this stage to reduce fat).
Step 3
3. Pour over the chicken stock. Season with salt and pepper. Bring to the boil and then cover and simmer for 10 minutes.
Step 4
4. After 10 minutes add the drained Wattie's Lentils and continue to simmer uncovered for 20 minutes or until chicken is cooked and sauce is reduced.
Step 5
5. Once reduced stir through chopped parsley and grate Parmesan cheese over the top. Serve with crusty bread.;
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