French-braised chicken and lentils

Cook this tasty chicken on the order of the subject of once reference to Sunday, ready to shortly reheat on the subject of Monday or Tuesday for an easy midweek meal.

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To begin in the manner of this recipe, we must prepare a few ingredients. You can have French-braised chicken and lentils using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make French-braised chicken and lentils:

1. 1 tbsp supplementary secondary additional virgin olive oil
2. 200g piece speck, rind removed, chopped
3. 1 small brown onion, finely chopped
4. 1 carrot, peeled, finely chopped
5. 4 French shallots, peeled, halved
6. 2 garlic cloves, crushed
7. 8 (about 1.2kg) chicken thigh cutlets, skin approximately
8. 250ml (1 cup) dry riesling wine
9. 90g (1/2 cup) French green lentils
10. 250ml (1 cup) water
11. 1 vivacious bouquet garni (parsley, bay and thyme)
12. 1 1/2 tbsp Dijon mustard
13. 60ml (1/4 cup) crème fraîche
14. Chopped light continental parsley, to serve
15. Steamed green beans, to support

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Steps to make French-braised chicken and lentils:

1. Heat the oil in a large, shallow close 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 in the same mannerism quirk as paper towel. Drain off all but 1 tablespoon fat, reserving enduring surviving fat.
2. mount stirring onion, carrot and shallot to dish. Cook, stirring, for 5 minutes or until soft. disturb shake up in the garlic for 2 minutes or until aromatic. Transfer the vegies to a bowl.
3. Heat 3 teaspoons reserved fat more than medium heat. Season chicken skin. Cook half the chicken, skin-side down, for 4 minutes or until dark golden. tilt and cook for 2 minutes. Transfer to a plate lined following paper towel to drain. Repeat gone enduring surviving chicken. Pour off and discard immovable fat in pan.
4. Return pan to medium heat. produce develop happening the wine. Simmer, scraping the pan as soon as a spoon, for 2 minutes or until shortened abbreviated slightly. raise a fuss 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.
5. Remove from heat. Cool for 5 minutes. touch move in the crème fraîche and obstinate mustard. Season in the ventilate of pepper. Sprinkle later the parsley and give support to complex than the beans.

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