Episode 8
Serves 4
By Mike

Ingredients

1 size 14 chicken, portioned into 8 pieces (get dad to do it kids!)

Salt and pepper, to season

1 Tbsp olive oil

2 Tbsp Dijon mustard

500ml chicken stock

400g tin lentils

2 bay leaves

½ cup fresh curly parsley, chopped

3 Tbsp fresh parmesan, finely grated

1 loaf crusty white bread, to serve

Method

1. Preheat the oven to 160*C (140C fan-forced) Season the chicken pieces with salt and pepper.

2. 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.

3. Sprinkle over the chopped parsley and parmesan, and serve with the crusty bread.