A vegetable packed casserole that makes a tasty one pot family meal.
100g Puy Lentils, rinsed
30g unsalted butter
1 large leek, quartered lengthways, sliced crossways and thoroughly washed
2 sticks celery, diced
2 cloves garlic, crushed
600g chicken thighs, skinned, boned and diced
125g button mushrooms, washed and sliced
Salt and freshly ground black pepper
1 tbs plain flour
70ml dry white wine
500ml chicken or vegetable stock
100g frozen peas
1 tbs Dijon mustard
1 tbs creme fraiche
Place the lentils in a medium saucepan and cover with approximately three times the quantity of water. Bring to the boil, turn down the heat and simmer for 25 minutes. They will cook a little more in the casserole so do not need to be completely soft. Drain and set aside.
Meanwhile, in a large casserole dish with a lid (mine is 30cm round x 9cm deep) melt the butter and cook the leeks over a medium heat until they are soft. Sir from time to time. Add the celery and garlic and cook for 3 minutes.
Remove the leek mixture to a plate or bowl. If the pan looks dry , add a dash of oil and fry the diced chicken, stirring for 5 minutes. Once the chicken is browned return the leeks to the casserole and add the sliced mushrooms. Season, stir everything together and cook for a further 3 minutes. Add the flour, stir and cook for 1 minute.
Pour the wine into the casserole and allow it to bubble until it has almost evaporated. Then add the stock and lentils. Turn the heat to very low, cover with the lid and cook for a further 20-30 minutes.
A few minutes before serving add the frozen peas, mustard and creme fraiche and cook until the sauce has thickened a little.
Best served with mashed potato.