Dijon chicken with lentils (serves 4)

1 size 14 chicken, portioned into 8 pieces

½ litre chicken stock

2 Tbsp Dijon mustard

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 olive oil

1 tsp salt

1 tsp black pepper

1 loaf crusty white bread to serve

Preheat the oven to 160*C. Season the chicken pieces with salt and pepper. Heat the olive oil in a large frying pan and sear the chicken until browned.

Place in a large oven-proof casserole dish along with the mustard, chicken stock, lentils and bay leaves.

Cover and put in the oven for 30 minutes. Remove the lid and cook for a further 20-30 minutes.

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