uy lentils, cream, Dijon, salsa verde and chicken. One of France’s greatest flavour combinations. There is nowhere to hide here; its an honest, humble dish best served with a creamy Burgundian chardonnay. A cinnamon infused apple tart tatin and a scoop of creamy vanilla ice cream would be a welcome dessert…
Salsa verde will enhance so many dishes and meats from lamb cutlets to steak and is one of my favourite sauces. The acidic and sharp flavour cuts through the creamy lentils and gives your chicken a herby hug. The below is a guide to measurements but I often throw in some rouge coriander and adjust the quantities to taste so use yours!
This would also work really well with 1 whole roasted chicken, carved or chicken thighs!
- 2 free range chicken supremes with skin OR chicken breasts with skin on (try and get the best you can afford, its make the world of difference)
- 4oz Puy lentils (green lentils also work)
- 1 vegetable stock cube
- 3 heaped tbsp creme fraiche (I use half fat)
- Greens – to serve
Salsa Verde – this you will have leftover and will keep for a few days in the fridge
- 1 bunch basil
- 1 bunch flat leaf parsley
- 1 bunch mint, leaves picked
- 2 garlic cloves
- Handful capers
- Handful gherkins
- 2 heaped tbsp Dijon mustard
- 3 tbsp red wine vinegar
- Extra virgin olive oil
- Start with the salas verde. Chuck everything in a blender and blend until smooth. Add plenty of salt and pepper and then add enough oil to get your desired consistency. Taste and adjust as needed adding a bit more vinegar/Djion/ salt and pepper to your liking. Set aside.
- Next season the chicken well and preheat the oven to 180 degrees. Heat a large frying pan over a high heat and add a splash of olive oil.
- When hot, add the chicken skin side down and cook for about 3-4 minutes just to get that skin crisp and golden. Once there, turn onto the flesh side to seal it and then pop the chicken in the oven for 20-25 minutes (I used really large chicken supremes so if yours are smaller the cooking time will vary – check after 15 min by touch to see how they are getting along!)
- Bring a large saucepan of water to the boil and whisk in the stock cube. Add the lentils, bring to a strong simmer and cook for about 15-20 minutes. Again, you don’t want to overcook these. Check after 15 minutes and allow for a nice bite. If you overcook they will go mushy!
- Once cooked, drain and season well. Add the creme fraiche and stir well.
- Once the chicken is ready remove from the oven and let rest for a minute. Slice into thick slices at an angle.
- To plate, spoon a generous portion of creamy lentils onto a plate. Top with your chicken and finally a spoonful of that vibrant salsa verde.