Chicken, Lentil and Root Vegetable Casserole

Name: Chicken, Lentil and Root Vegetable Casserole
Yield: Serves 4
Ingredients: 30 ml/2 tbsp oil; 475 ml/16 fl oz/2 cups chicken stock; 300 ml/½ pint/1¼ cups apple juice; 450 g/1 lb swede (rutabaga), peeled and chopped; 115 g/4 oz/½ cup green lentils; 350 g/12 oz leeks, sliced; 225 g/8 oz carrots, chopped; 4 chicken portions, about 900g/2lb total weight; 350 g/12 oz onions, chopped; fresh tarragon sprigs, to garnish; salt and ground black pepper; salt and ground black pepper; 30 ml/2 tbsp chopped fresh tarragon; 10 ml/2 tsp whole grain mustard; 45 ml/3 tbsp creme fraiche; 10 ml/2 tsp cornflour (cornstarch)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Tender chunks of root vegetables are the ideal winter comfort food. When the chicken, green lentils and creamy mustard sauce are cooked slowly in a casserole, the natural sugars in the vegetables become irresistibly mellow and intense.

Ingredients

30 ml/2 tbsp oil
4 chicken portions, about 900g/2lb total weight

Winter

Method

Heat the oil in a large, flameproof casserole. Season the chicken portions with plenty of salt and pepper and brown them in the hot oil for 10 minutes until golden brown. Drain on kitchen paper.
Add the chopped onion to the casserole and cook for 5 minutes, stirring, until it begins to soften and colour. Add the leeks, carrots, swede and lentils to the casserole a