Braised Chicken Thighs with Lentils

Directions

1. Preheat the oven to 350ºF (180ºC).
2. In a large Dutch oven or oven-safe saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add celery, carrot and onion, stir to combine and cover with lid on for about 5 minutes. Add garlic and flour, stirring to thoroughly distribute flour. Cook for another 2-3 minutes. Add thyme, bay leaf, mustard, lentils, stock and wine. Stir to combine.
3. Meanwhile, in a separate skillet, add 1 Tbsp (15 mL) canola oil and sauté chicken thighs in one or two batches until nicely browned (don’t worry about cooking them through). Then add browned chicken to the Dutch oven, and push them down into the liquid. Add salt and pepper, cover with a lid or foil, and bake in the oven for 1 1/2-2 hours until the chicken and lentils are cooked through. Check occasionally to be sure there is still an inch or two of liquid in the pot. Top up with water, if required.
4. Once cooked discard the bay leaf and thyme stems (if you used fresh). Ladle into bowls or serve over potatoes and top with the green beans.