Sunday was Mother’s day and we cooked for Bee (with my kids help!).
I’ve always been a chef that pushes our kids into the kitchen, so Sunday was Mums day off! Roll up your sleeves, grab dad, break your piggy bank and shoot down to the supermarket to buy simple ingredients. Then follow me and create this great dinner.
This recipe is very easy, tasty and very affordable so there are no excuses!
- 1 size 14 chicken, portioned into 8 pieces (get dad to do it kids!)
- ½ litre chicken stock
- 2 Tbsp Dijon mustard
- 1 x 400g tin lentils in springwater
- 1-2 fresh bay leaves
- ½ cup chopped fresh curly parsley
- 3 Tbsp finely grated fresh parmesan
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 loaf crusty white bread to serve
Preheat the oven to 160*C. Season the chicken pieces with salt and pepper. Heat the olive oil in a large frying pan and sear the chicken until browned. Place in a large oven-proof casserole dish along with the mustard, chicken stock, lentils and bay leaves. Cover and put in the oven for 30 minutes. Remove the lid and cook for a further 20-30 minutes.
Sprinkle over the chopped parsley and parmesan, and serve with the crusty bread.