Dijon Chicken With Lentils by Mike Van de Elzen

Dijon Chicken with Lentils

Prep time: 5 min | Cook Time: 45-50 min | Serves 4 

Succulent chicken infused with the flavours of dijon mustard, bay leaves and garlic while the lentils soak up all of the juices. This is a dish that can be enjoyed by the whole family. Cooked to perfection in our EngelElzen cast iron pan, giving the chicken an unbelievable flavour.



  • 3-4 large chicken legs
  • 500 ml chicken stock
  • 2 Tbsp Dijon mustard
  • 4 cloves garlic, crushed
  • 1 x 400g tin lentils in springwater
  • 1-2 fresh bay leaves
  • ½ cup chopped fresh curly parsley
  • 3 Tbsp finely grated fresh parmesan
  • 1 Tbsp grapeseed oil
  • Salt & black pepper
  • 1 loaf crusty white bread to serve


    Preheat the oven to 170*C.

    Season the chicken pieces with salt and pepper. Heat the oil in your EngelElzen pan and sear the chicken until browned. Carefully drain off any excess fat and then add in the mustard, chicken stock, lentils and bay leaves.

    Cover with some greaseproof paper pressing down to keep it on top of the chicken. Place into the oven for 30 minutes. Remove the paper and continue to cook for another 20 minutes. Check the chicken is cooked after this time.

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

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