Chicken on creamed lentils

Name: Chicken on creamed lentils
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Chicken (approx. 1.3 kg); 7-10 Tbsp salt, pepper; 200 g Mountain or dish lenses; 2 TEASPOONS Vegetable broth; 1 small stick of leek (leek); 2 large carrots; 400 g baby potatoes; 1 TEASPOON medium hot mustard; 2 TEASPOONS liquid honey; 1/8 TEASPOON Sweet peppers; 125 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.3 kg)
7-10 Tbsp salt, pepper
200 g Mountain or dish lenses
2 TEASPOONS Vegetable broth
1 small stick of leek (leek)
2 large carrots
400 g baby potatoes
1 TEASPOON medium hot mustard
2 TEASPOONS liquid honey
1/8 TEASPOON Sweet peppers
125 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Wash the chicken and pat dry. Divide into 8 pieces. Season with salt and pepper. Place on the fat pan. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 50 minutes
2
Bring the lentils and stock to the boil in 1/2 l water, cover and simmer over a low heat for 35-45 minutes
3
Clean or peel, wash and chop the vegetables and potatoes. Add carrots and potatoes to the lentils after about 20 minutes and continue cooking. Add leek for the last 10 minutes
4
Mix mustard, honey and sweet paprika. Spread the chicken with it about 10 minutes before the end of the frying time. Stir the cream into the lentils and season to taste. Serve everything. Garnish with parsley
5
Drink: cold beer