Roast Chicken Breast with French Puy Lentil & Wild Mushroom Ragù
Prep Time: 40–45 minutes
Serves: 2
Ingredients:
2 free-range chicken supremes, skin on with wing bone attached
(Corn-fed chicken is ideal if available)250 g cooked French Puy lentils
200 g wild mushrooms, washed and roughly sliced
(Varieties such as chanterelles, porcini, oyster, ceps, & black trompettes are best, though chestnut and button mushrooms work well)2 medium carrots, peeled and diced
100 g peas (fresh or frozen)
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
500 ml chicken stock
Salt and freshly ground black pepper
Fresh parsley or thyme sprigs (for garnish, optional)
Instructions:
Prepare the Chicken:
Preheat your oven to 200°C (180°C fan) / 400°F.
Drizzle a little olive oil over the chicken supremes and season with salt and freshly ground black pepper.
For best results, use a pan that can go from the hob to the oven (e.g., a cast iron skillet).
If using a cast iron pan, simply allow it to get hot.
If using a non-stick pan, add a tiny drop of oil to protect the coating.
When the pan is hot, place the chicken flesh side down first, leaving the skin facing up.
Reduce the heat slightly once the flesh begins to turn golden.
Flip the chicken so the skin is now in contact with the pan and add a small nob of unsalted butter.
For a cast iron pan, transfer it directly into the preheated oven to cook gently on the skin, basting occasionally. The weight of the meat will help keep the skin flat and crisp.
For a non-stick pan, continue to cook on the hob, basting with the butter (reduce heat if fat starts to spit).
Once the chicken is nicely golden, transfer it to a small oven tray skin side up to finish cooking in the oven.
Cook for about 15 minutes (longer for larger pieces).
Remove the chicken from the oven and transfer it to a wire rack to rest. Don’t worry if it cools down during the resting period—this ensures the juices redistribute and the chicken remains tender.
Cook the Ragù:
Using the same pan, heat 1 tbsp of olive oil over medium heat.
Add the chopped onion and garlic; sauté for 4–5 minutes until softened and fragrant.
Add Carrots and Mushrooms:
Stir in the diced carrots and cook for an additional 5 minutes until they begin to soften.
Add the wild mushrooms and cook for 5–7 minutes, allowing them to release their moisture and brown nicely.
Simmer the Ragù:
Add the cooked French Puy lentils and chicken stock to the pan.
Stir in the balsamic vinegar and thyme.
Bring the mixture to a simmer and reduce for 10–15 minutes, or until most of the liquid has evaporated and the ragù has thickened to your liking.
Season with salt and freshly ground black pepper to taste.
Serve:
As you prepare your plates, pour any resting juices from the chicken into the lentil mixture.
If needed, pop the chicken back into the oven to warm through.
Spoon the lentil & mushroom ragù into the centre of each plate.
Slice the roast chicken breast into several strips at a jaunty angle and arrange them on top of the ragù.
Garnish with fresh parsley or extra thyme sprigs for a pop of colour.
Summary of Nutritional Breakdown (per portion)
Calories: 622 kcal
Protein: 58.3 g
Carbohydrates: 43.3 g (8.3 g sugars)
Fat: 20.2 g (3.3 g saturated)
Fibre: 11.2 g
Key Micronutrients:
Vitamin A: 21% of daily value
Vitamin C: 29% of daily value
Vitamin K: 10% of daily value
B Vitamins:
B6: 50%
B12: 63%
Niacin (B3): 59%
Folate (B9): 23%
Iron: 24% of daily value
Magnesium: 24% of daily value
Potassium: 21% of daily value
Sodium: 19% of daily value
This dish is a nutrient-packed meal that offers a balanced combination of protein, fibre, and healthy fats, along with a wide range of essential vitamins and minerals.