Chicken With Creamed Lentils

• 200 g lentils, soaked overnight in cold water
• 500 ml vegetable stock
• 1 None whole chicken (approx 1.3kg)
• 2 tbsp wholegrain mustard
• 3 tbsp honey
• 1/2 tsp paprika
• 200 g carrots, peeled and thickly sliced
• 1 None leek, trimmed, washed and sliced
• 250 g new potatoes, cut in half
• 125 g whipping cream
• None None freshly chopped parsley, to garnish

1. Preheat oven to 400u0b0F. Bring lentils to a boil in salted water in a large pot. Add stock, cover and simmer 30-35 mins. Season chicken then place in a roasting pan and roast 30-40 mins. Combine mustard, honey and paprika and brush over the chicken pieces 10 mins before end of cooking.
2. Around 15 mins before the lentils are ready, cook the potatoes and carrots in boiling, salted water. In the last 5 mins of cooking time add the leeks. When the lentils are ready, season and stir in cream.
3. Spoon creamed lentils onto a serving plate and arrange chicken pieces on top. Garnish with parsley.

water, chicken, wholegrain mustard, honey, paprika, carrots, new potatoes, whipping cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16462 (may not work)