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Chicken, red lentils, cream & mustard stew

Recipe from magazine N° Automne 2016
Chicken, red lentils, cream & mustard stew
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Particularities

  • Serves4
  • Prep time20 minutes
  • Cook time1 hour 30 minutes
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

  • Salt & pepper, as preferred
  • 8 – 10 chicken drumsticks
  • 2 tablespoons of butter
  • 1 onions, chopped
  • 2 cups of chicken broth
  • 1/2 cup of red lentils, rinsed & strained
  • 1/2 cup of Kalamata olives, pitted and sliced
  • 4 cups of kale, minced
  • 1/4 cup of Dijon mustard
  • 2 of Laurel leaves
  • 1/2 cup of cooking cream

Steps

  1. Preheat the oven to 325°F and place the rack at the centre of it.
  2. Season the chicken.
  3. Melt the butter over high heat in a large pan then roast the chicken for 7 to 8 minutes. Transfer to a Dutch oven.
  4. Add the onion to the still hot pan, then cook for 4 minutes. Deglaze with 1 cup of chicken broth and transfer into the Dutch oven. Season generously.
  5. Add the remaining ingredients, then season again. Cover and cook for 1 hour 30 minutes.
  6. Check seasoning and serve.
Recipe published on August 19, 2018

See also
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