-
1
Make the lentils In a medium saucepan, toast the walnuts over moderate heat until lightly golden, about 5 minutes.
-
2
Chop the nuts and transfer to a small bowl.
-
3
In the same saucepan, heat the olive oil.
-
4
Add the onion and cook over moderate heat, stirring occasionally, until golden, about 3 minutes.
-
5
Add the lentils, bay leaf, balsamic vinegar and 1 1/2 cups of water and bring to a simmer.
-
6
Cover and cook over low heat for 15 minutes.
-
7
Uncover and cook, stirring occasionally, until the liquid is absorbed and the lentils are just tender, 15 minutes longer.
-
8
Stir in the butter and mustard and season with salt and pepper.
-
9
Keep warm.
-
10
Meanwhile, make the chicken Preheat the oven to 400.
-
11
In a large cast-iron skillet, heat the olive oil.
-
12
Season the chicken with salt and pepper and set breast side down in the skillet.
-
13
Cover with foil and another large cast-iron skillet.
-
14
Cook the chicken over moderate heat until golden, 8 to 10 minutes.
-
15
Flip the chicken halves and roast in the oven, uncovered, until golden and an instant-read thermometer inserted in the inner thigh registers 165, about 30 minutes.
-
16
Transfer the chicken to a cutting board and let rest for 5 minutes.
-
17
Whisk the butter into the pan juices and season with salt and pepper.
-
18
Strain the jus and keep warm.
-
19
Make the vinaigrette In a small bowl, whisk the walnut oil with the sherry vinegar and parsley.
-
20
Season with salt and pepper.
-
21
Carve the chicken.
-
22
Stir the toasted walnuts into the lentils and spoon onto plates.
-
23
Top with the chicken.
-
24
Drizzle with the vinaigrette and serve the chicken jus on the side.
