Creamy Ale Braised Whole Chicken and Puy Lentils by Poh

Dinner, Main

Creamy Ale Braised Whole Chicken and Puy Lentils by PohCreamy Ale Braised Whole Chicken and Puy Lentils by Poh

Preparation time

15 minutes

Cooking time

35 minutes


4 - 6

“This is such a great meal for a family and perfect served with a little green salad.” – Poh.


  • Olive oil
  • 1 (at least 1kg) whole chicken
  • 300g button or brown mushrooms
  • 50g butter
  • 1 onion, peeled, diced 5mm
  • 2 cloves garlic, peeled, crushed or finely chopped
  • 1 stick celery, diced 5mm
  • 4 carrots, peeled, 1 diced 5mm, the remaining 3, cut into bit sized chunks
  • 10 sprigs of thyme or 12 sage leaves, torn
  • 120g smoky bacon, sliced into thin batons
  • 2 tablespoons Dijon mustard or yellow mustard powder
  • 500ml chicken stock
  • 500ml any kind of ale, pale will produce a lighter flavour, dark will create a richer flavour OR white wine
  • ½ cup créme fraîche
  • 1 - 2 teaspoons red wine vinegar
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 cup puy lentils
  • 10 brussel sprouts, halved
  • ¼ cup roughly chopped parsley


  • 150g green salad leaves
  • Good dash olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Set the Crock Pot Express Easy Release Oval Multi Cooker to BROWN/SEAR Press START/STOP When heated, add a dash of olive oil and brown the chicken on all sides as well as possible. Remove chicken and set aside.
  2. With a really good glug of olive oil brown the mushrooms. Transfer the mushrooms to a bowl and set aside.
  3. Combine the butter with another dash of olive oil, the onion, garlic, celery, the 1 diced carrot, thyme and bacon in the pot and sauté until everything is fragrant and softened but not coloured. Stir in the mustard, stock, ale, crème fraîche, red wine vinegar, lentils, salt and pepper. Press START/STOP
  4. Return the chicken to the pot, then add the mushrooms, the remaining 3 carrots and brussel sprouts. Secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press MEAT/POULTRY Reduce timer to 20 minutes and press START/STOP.
  5. When cooking has finished, release the steam and remove the lid. Just before serving, garnish the chicken with the parsley then toss all the salad ingredients together to share at the centre of the table.