Braised Chicken with Lentils / Gesmoorde kip met linzen

Tastewise, it was really delicious, and it was quite easy to prepare as well!

We had only two issues, one of which was that the meat had dried out slightly. That might have been partly my fault, as I had accidentally bought deboned chicken thighs that, when stirred, folded open into a long strip of meat - not very practical! Also, the first time we had this, I had forgotten to add the crème fraîche; the second day, I did add the crème fraîche, and the whole dish immediately tasted much juicier. It also tasted mellower, though I find it hard to say if that was due to the crème fraîche or due to the fact that the flavour already had one and a half days to blend.

The other was that we thought it was a shame that there wasn't as much sauce as we had liked. This, too, was remedied by the addition of the crème fraîche (who knew that a few spoonfuls of something could solve so much?). If you choose not to add crème fraîche, I would opt to make double (or 1.5 x) everything bar the chicken.

We served this with potato mash and the recommended steamed (boiled) green beans; you can omit the potato mash if you like.