A delicious and aromatic meal. This fabulous recipe comes from the book "Chicken: over 400 recipes for all occasions". I made it a stew, though the recipe is initially meant for casserole. I just replaced chicken pieces with fillets, and that made the things much easier and faster.
It's certainly worth trying: wonderfully tender chicken, root vegetables and lentils, finished with creme fraiche, and with a hint of mustard and tarragon.
Ingredients:
350 g onions
350 g trimmed leeks
225 g carrots
450 g swede
30 ml (2 tbsp) oil
6 chicken thigh fillets
115 g (0,5 cup) green lentils
475 ml chicken stock
300 ml apple juice
2 tsp cornflour
3 tbsp creme fraiche
2 tsp wholegrain mustard
2 tbsp chopped fresh (or dried) tarragon
salt and ground black pepper
Method:
Roughly chop the onions, leeks, carrots and swede into similarly sized pieces.
Heat the oil in a large deep pan. Season the chicken pieces with salt and pepper and brown them in the hot oil until golden. Drain on kitchen paper.
And the onions and leek to the pan and cook for 5 minutes, stirring, until they begin to soften and colour.
Stir in the carrots, swede and lentils and stir over a medium heat for 2 minutes.
Return the chicken to the pan. Add the stock, apple juice and seasoning. Bring to the boil and cover tightly.
Cook over a low heat for around 40 minutes, or until chicken and lentils are both cooked through.
Blend the cornflour with 30 ml (2 tbsp) of cold water and add to the pan with the creme fraiche, mustard and tarragon. Simmer gently for about 2 minutes, stirring, before serving garnish with tarragon leaves.
Bon appétit!
