Chicken on creamed lentils

Name: Chicken on creamed lentils
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Lenses; 1/2 l Vegetable broth (instant); 1 (approx. 1300 g) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS medium hot mustard; 3 TABLESPOONS Honey; 1/2 TEASPOON Sweet peppers; 200 g Carrots; 1 (200 g) Stalk leek (leek); 250 g baby potatoes; 125 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Lenses
1/2 l Vegetable broth (instant)
1 (approx. 1300 g) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS medium hot mustard
3 TABLESPOONS Honey
1/2 TEASPOON Sweet peppers
200 g Carrots
1 (200 g) Stalk leek (leek)
250 g baby potatoes
125 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Soak the lentils overnight in 1/2 cold water, drain on a sieve. Bring the lentils and broth to the boil, cover and cook over medium heat for 30-35 minutes. Wash the chicken and divide into 8 pieces. Season with salt and pepper. Place on a fat pan of the oven.
2
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. Mix mustard, honey and paprika and brush the chicken pieces with it 10 minutes before the end of cooking time. Clean and wash the vegetables. Halve carrots and cut into pieces. Cut leek into rings. Peel, wash and halve the potatoes. Add the carrots and potatoes to the lentils 15 minutes before the end of the cooking time. Add leek for the last 5 minutes. Season to taste with salt and pepper. Stir in cream.
3
Peel, wash and halve the potatoes. Add the carrots and potatoes to the lentils 15 minutes before the end of the cooking time. Add leek for the last 5 minutes. Season to taste with salt and pepper. Stir in cream. Arrange the creamed lentils with the chicken on a plate. Serve garnished with parsley