Get ready to enjoy the exquisite flavours of Paris with this Parisienne Chicken with Mustardy Lentils and Roasted Carrots recipe. It’s a marriage of French culinary sophistication and heartwarming comfort food, making it an impeccable choice for your weeknight dinners!
The Parisienne Chicken is seasoned and roasted to perfection. The chicken, succulent and tender on the inside with a beautifully crisp skin, imparts a depth of flavour that is quintessentially Parisian and instantly evocative of the city’s world-renowned culinary scene.
Complementing the chicken, the Mustardy Lentils offer a unique twist. They are simmered gently with a hint of mustard, providing a rich, earthy base that carries a subtle yet tantalising kick. This unexpected blend of flavours marries seamlessly with the chicken, enhancing its natural succulence and creating a multi-dimensional taste experience.
Bringing colour and further complexity to the plate, the Roasted Carrots are caramelised to bring out their natural sweetness, adding a lovely contrast to the savoury chicken and lentils. Their roasted texture is an inviting crunch against the softer lentils and chicken, bringing together a delightful trio of textures in each bite.
Despite the gourmet flavour profile, this Parisienne Chicken with Mustardy Lentils and Roasted Carrots recipe remains wonderfully straightforward to prepare. It’s a perfect weeknight dinner choice that marries heartiness with the refined elegance of French cuisine.
Parisienne Chicken with Mustardy Lentils and Roasted Carrots
Print RecipeIngredients
- 2 Carrots
- 1 Tbsp Parisienne Herbs
- 1 Garlic Clove
- 1 Chicken Stock
- 100g Crème Fraîche
- 2 Chicken Breasts
- 1 Red Onion
- 1 Bunch of Parsley
- 1 Pack of Brown Lentils
- 1 Tbsp Wholegrain Mustard
- 100ml Water
Instructions
Step 1: Roast the Carrots
Preheat your oven to 200°C, fill and boil your kettle. Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the carrots are nicely browned and tender, 20-25 mins. Turn halfway.
Step 2: Cook the Kitchen
Put the chicken in a bowl with a glug of oil and the Parisienne herbs. Season with salt. Rub the flavourings into the meat.
IMPORTANT: Remember to wash your hands after handling raw meat! Heat a frying pan on medium-high heat. Brown the chicken for 2-3 mins on each side.
TIP: Do in batches if necessary. Transfer to the baking tray with the carrots and roast on the top shelf of your oven for 18-20 mins.
IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Step 3: Prep the Vegetables
Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all!). Dissolve the chicken stock powder in the boiling water (see ingredients for amount). Drain and rinse the lentils in a sieve.
Step 4: Cook the Lentils
Wipe out the now empty frying pan and pop back on medium heat. Add a drizzle of oil and the red onion. Stir and cook until softened, 5-6 mins then add the garlic. Cook for a minute more and then add the chicken stock. Bring to the boil, then turn it down a little and simmer to reduce by half, 5-6 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.
Step 5: Slice the Chicken
When the chicken is cooked, take it out of your oven and leave to rest for a couple of minutes on a chopping board. Slice each breast into six even slices and get ready to plate.
Step 6: Finish and Serve the Dish
Reheat the lentil mixture if necessary and then stir in the parsley and half of the mustard. Taste and add more mustard, salt and pepper if necessary. Share between your bowls. Arrange the roasted carrots on top and then finish with the herby chicken. Enjoy!
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