Braised Chicken 'Pot Au Feu' with Thyme and Mushrooms

Steps

1. Heat oil in a medium fry-pan (with a lid) on high heat. Pat chicken dry and dust in braised chicken dusting. Cook for 2-3 minutes each side, until golden (but not cooked through). Remove from pan and set aside. Return pan to high heat.
2. While chicken cooks, prepare vegetables. Finely dice onion; slice mushrooms; finely chop garlic and thyme; cut carrots in half lengthways.
3. Add onion, mushrooms, garlic and salt to pan. Cook for 3-4 minutes, stirring often, until vegetables have softened and lightly caramelised. Drain and rinse lentils.
4. Return chicken to pan (and any resting juices), along with thyme, carrots, lentils, stock and lemon zest. Bring to the boil, reduce heat to medium and cover with a lid. Cook for 10-12 minutes, until chicken is cooked through and vegetables are tender.
5. Dice broccoli florets and stalk 1cm. Add broccoli, cover and cook for 1-2 minutes, until bright green and tender. Remove lid and use two forks to shred chicken into small pieces. Season to taste.
6. Cut lemon into wedges.
7. To serve, spoon braised chicken ‘pot au feu’ into bowls. Top with a handful of rocket and squeeze over lemon wedges.