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A classic dish that never gets old. Crispy chicken legs slow-roasted in the oven with chicken stock and creamy mustard lentils. You need this one in your repertoire.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C fan.
Step 2.
Heat a glug of olive oil in a large pan over a medium-high heat. Add the chicken legs, skin side down, and cook for 5-10 mins on each side until nicely browned. Remove from the pan and set aside.
Step 3.
Finely dice the onion, carrot and celery stick (this is your soffritto). Get the soffritto in the chicken pan along with the bacon lardons. Cook for about 10-15 mins until softened then deglaze with the wine.
Step 4.
Add the lentils, chicken stock, fresh thyme and bay leaf to the pan and give it a stir then top with the chicken legs. Cover and bake with the lid on for 50 mins.
Step 5.
Remove the chicken to a plate. Stir the spinach, mustard, crème fraîche and black pepper through the lentils.
Step 6.
To serve, divide the lentils between plates and top with the chicken legs. Serve with a simple side salad and a vinaigrette dressing, if you like.
Enjoy with a glass of Prestige Bordeaux Red by Calvet. Delicious.
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
4
Skin-on Chicken Leg
Onion
Carrot
Celery Stalk
Bacon Lardons
White Wine
Dried Green Lentils
Chicken Stock
Fresh Thyme
Dried Bay Leaf
Spinach
Dijon Mustard
Crème Fraîche
Olive Oil
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
4
Skin-on Chicken Leg
Onion
Carrot
Celery Stalk
Bacon Lardons
White Wine
Dried Green Lentils
Chicken Stock
Fresh Thyme
Dried Bay Leaf
Spinach
Dijon Mustard
Crème Fraîche
Olive Oil
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C fan.
Step 2.
Heat a glug of olive oil in a large pan over a medium-high heat. Add the chicken legs, skin side down, and cook for 5-10 mins on each side until nicely browned. Remove from the pan and set aside.
Step 3.
Finely dice the onion, carrot and celery stick (this is your soffritto). Get the soffritto in the chicken pan along with the bacon lardons. Cook for about 10-15 mins until softened then deglaze with the wine.
Step 4.
Add the lentils, chicken stock, fresh thyme and bay leaf to the pan and give it a stir then top with the chicken legs. Cover and bake with the lid on for 50 mins.
Step 5.
Remove the chicken to a plate. Stir the spinach, mustard, crème fraîche and black pepper through the lentils.
Step 6.
To serve, divide the lentils between plates and top with the chicken legs. Serve with a simple side salad and a vinaigrette dressing, if you like.
Enjoy with a glass of Prestige Bordeaux Red by Calvet. Delicious.
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