Parisienne Chicken
with Mustardy Lentils, Spinach and Roasted Carrots
White peppercorns, nutmeg, paprika, clove buds, thyme, cinnamon, basil and bay leaves are the great eight found in our spice of the month, Parisienne herbs. It’s fragrant, earthy flavour is a brilliant seasoning for tonight’s roasted chicken, which we’re serving alongside creamy balsamic mustard lentils and sweet roasted carrots. For a dish that’ll warm you from the inside out, this is the one!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Carrot
2
British Chicken Breasts
1
Parisienne Style Herbs
1
Red Onion
1
Garlic Clove
10
Chicken Stock Paste
1
Lentils
40
Baby Spinach
150
Soured Cream
(Contains Milk)
17
Wholegrain Mustard
(Contains Mustard)
Not included in your delivery
100
Boiling Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Fill and boil your kettle. Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the carrots are browned and tender, 20-25 mins. Turn halfway.
Meanwhile, put the chicken into a bowl with a drizzle of oil and the Parisienne herbs. Season with salt. Rub the seasoning into the meat. IMPORTANT: Wash your hands after handling chicken and its packaging. Heat a large frying pan on medium-high heat. Brown the chicken for 2-3 mins on each side. Transfer to the baking tray with the carrots and roast on the top shelf of your oven for 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Add the chicken stock paste to the boiling water (see ingredients for amount), stir to combine. Drain and rinse the lentils in a sieve.
Wipe out the empty frying pan and pop back on medium heat. Add a drizzle of oil and the red onion. Stir and cook until softened, 5-6 mins, then add the garlic. Cook for 1 min more and then add the chicken stock. Simmer until reduced by half, 5-6 mins. Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Mix in the lentils and soured cream. Heat until piping hot, then remove from the heat.
When the chicken is cooked, take it out of your oven and leave to rest for 2 mins on a chopping board. Slice each breast into 6 even slices and get ready to plate.
Reheat the lentil mixture if necessary and then stir in half of the wholegrain mustard. Taste and add more mustard, salt and pepper if necessary. Share between your bowls. Arrange the roasted carrots on top and then finish with the herby chicken. Enjoy!
