Dijon chicken with lentils

This recipe is a personal favourite. If you are in a rush, it’s quick to cook for the family - Mike Van de Elzen

  • 1 hr 15 mins cooking
  • Serves 4
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Dijon chicken with lentils
  • size 14 chicken, cut into 8 pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon dijon mustard
  • 1/2 litre chicken stock
  • 400 gram tin lentils in spring water, drained
  • 2 fresh bay leaves
  • 1/2 cup chopped fresh curly parsley
  • 3 tablespoon finely grated fresh parmesan
  • 1 loaf crusty white bread, to serve


Dijon chicken with lentils
  • 1
    Preheat the oven to 160ºC.
  • 2
    Season the chicken pieces with salt and pepper. Heat the olive oil in a large frying pan and sear chicken until browned.
  • 3
    Transfer to large ovenproof casserole dish with the mustard, chicken stock, lentils and bay leaves. Cover and bake for 30 minutes. Remove the lid and cook for a further 20-30 minutes.
  • 4
    Sprinkle over the chopped parsley and parmesan, and serve with the crusty bread.


If you’ve got home and there’s no chicken in the fridge, you can easily substitute it for other meats. This recipe is also gorgeous with lamb or salmon. When it comes to lentils, natural spring water is a healthier option, and also means you really taste the flavours of the lentils, rather than the liquid they’re preserved in.

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