Baked Chicken Legs with Mustardy Lentils

4.5
3
Notes
1 hr cook
A classic dish that never gets old. Crispy chicken legs slow-roasted in the oven with chicken stock and creamy mustard lentils. You need this one in your repertoire.
Jordon Ezra King

Jordon Ezra King

Baked Chicken Legs with Mustardy Lentils
Serves
4
Skin-on Chicken Legs
Onion
Carrot
Celery Stalk
Bacon Lardons
White Wine
Dried Green Lentils
Chicken Stock
Bouquet Garni
Baby Spinach
Dijon Mustard
Crème Fraîche
Olive Oil

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    Notes
    (3)

    P
    Pete B.
    17 days ago
    (edited)
    Was a lush flavour and great recipe. Also used skin on thighs instead of legs. Only thing that was a shame, was after browning and crisping up the skin, it obvs goes soft when steamed in the oven.
    A
    Anna B.
    20 days ago
    I couldn’t get the chicken legs - so I used 6 skin on thighs and was perfect! Loved this recipe and it went down a treat with my baby too (I left out the wine and used homemade stock). Firm favourite in our house now!
    L
    Lisa W.
    22 days ago
    I chose this recipe to use up odds and ends in the fridge. I used two leeks instead of the onion, a red wine stock pot instead of the white wine, and half a chicken stock cube. For two of us I used less lentils and reduced the liquid. It was absolutely stunning.

    Jordon Ezra King

    Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

    Jordon Ezra King
    View Chef profile

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