Dijon Chicken with Lentils | Chef's Complements
This is a dish that can be enjoyed by the whole family. Cooked to perfection in our EngelElzen cast iron pan.
Ingredients
- 3-4 large chicken legs
- 500 ml chicken stock
- 2 Tbsp Dijon mustard
- 4 cloves garlic, crushed
- 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 grapeseed oil
- Salt & black pepper
- 1 loaf crusty white bread to serve
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