Pan-Fried Chicken With Creamy Apple & Sage Lentils

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Peel and finely slice the brown onion[s]

Heat a large pot over a medium-high heat with a drizzle of vegetable oil, once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until softened

While the onion is softening, grate the apple[s] (skin on)

Strip the sage leaves from their stems (discard the stems!) and roughly chop half of the leaves finely (keep the rest whole!)

Peel and finely chop (or grate) the garlic

Dissolve the chicken stock mix in 450ml [800ml] boiled water

Once the onion has softened, add the grated apple, chopped sage (save the whole leaves for later!) and chopped garlic to the pot and cook for 1-2 min further or until fragrant

Rinse the puy-style lentils in a sieve under cold running water

Add the rinsed lentils to the pot along with the stock, bring to the boil over a high heat, then reduce to medium-low and cook for 30-35 min or until tender

While the lentils are cooking, trim the green beans

Season the chicken breast portions with a pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the chicken breasts and cook for 3 min on each side or until golden

Once golden, reduce the heat to medium and add a small splash of water to the pan, then cover with a lid

Increase the heat to medium high and cook for an initial 5 min

After 5 min, remove the lid and add the trimmed green beans and remaining sage leaves to the pan, then cook, uncovered, for 5-7 min further or until the chicken is cooked through (no pink meat!), the beans are tender, and the sage is crisp

Once the lentils are tender, add the soft cheese to the pot, season with a pinch of salt and pepper stir to combine – these are your creamy apple & sage lentils