- 500g diced chicken leg
- 2 onions
- 2 garlic cloves
- 1 chicken stock cube
- A handful of rosemary
- 400g souping mushrooms
- 1 tbsp wholegrain mustard
- 40g honey
- 300g dark speckled lentils
- 300g spring greens
- 227ml double cream
- 2 tbsp olive oil
- 500-800ml boiling water
- Sea salt
- Freshly ground pepper
- 4 tbsp cold water
- Frying pan or casserole dish with lid
- 31/2 ltr slow cooker (optional)
- Measuirng jug
- Deep frying pan or wok
- 1.
Fill and boil your kettle. Warm a frying pan or casserole dish on a high heat for 2 mins then add 1 tbsp olive oil and the diced chicken leg. Fry for 8 mins, turning the chicken over a couple of times, till golden brown all over. Lift out of the pan using a slotted spoon and set aside in a bowl.
- 2.
While the chicken browns, peel and finely chop the onions. Peel and grate or crush the garlic. Tear the mushrooms into small pieces. From this point on, follow the instructions for the slow cooker or the hob method.
- 3.
In the slow cooker^ Add the onions, garlic and mushrooms to the empty chicken pan. Fry for 5 mins, stirring often, till softened, then add them to a 3½ ltr slow cooker. Tip in the chicken, along with any juices from the bowl. Add 1 tbsp mustard and the honey. Crumble in the stock cube and drop in the rosemary sprigs. Stir in the dried lentils. Top up with 500ml boiling water and add a big pinch of salt and pepper.
- 4.
Pop a lid on the slow cooker, set it to medium and cook for 5-6 hrs. For a faster stew, set the slow cooker to high and cook for 4 hrs, or set to low and cook slowly for 7-8 hrs.
- 5.
When the chicken has 15 mins left, finely shred the spring greens, discarding any thick stalks or core. Warm a deep frying pan or wok on a medium heat for 2-3 mins and drizzle in 1 tbsp olive oil. Add the spring greens and stir fry for 3 mins. Add 4 tbsp cold water with a pinch of salt and pepper and cook for a further 2 mins. Take off the heat.
- 6.
When the chicken is cooked, stir in the double cream. Taste and add more salt or pepper if you think it needs it. Serve the braise in warm bowls with the sautéed spring greens on the side.
- 7.
On the hob^ Add the onions to the casserole dish you cooked the chicken in and cook gently for 6 mins, stirring often, till softened and lightly coloured.
- 8.
Add the garlic and mushrooms to the dish and fry for 5 mins, stirring often. Add the chicken back in with 1 tbsp mustard and the honey. Crumble in the stock cube and drop in the rosemary sprigs. Stir in the dried lentils and top up with 800ml boiling water. Season with a good pinch of salt and pepper. Cover with a lid.
- 9.
Bring to the boil, then simmer on a gentle heat for 45 mins till the lentils are soft, the chicken is tender and most of the water has been absorbed. Stir every so often. If it’s looking too dry at any point, add a splash or 2 of hot water.
- 10.
When the chicken has 15 mins left to cook, finely shred the spring greens, discarding any thick bits of core. Warm a deep frying pan or wok on a medium heat for 2-3 mins, then drizzle in 1 tbsp olive oil. Add the spring greens and stir fry for 3 mins. Add 4 tbsp cold water and a pinch of salt and pepper and cook for a further 2 mins. Take the greens off the heat.
- 11.
When the chicken is cooked, stir in the double cream. Taste and add more salt or pepper if you think it needs it. Serve the braise in warm bowls with the sautéed spring greens on the side.
- Tip
Eat & Keep
This braise will keep in your fridge, stored in sealed containers for up to 3 days or in your freezer for 3 months. Cook the greens and stir them into the braise, then cool, divide into tubs, seal and chill or freeze. Defrost thoroughly and reheat till piping hot, adding more water if necessary.
