- Step 1
Heat the oil in a large, shallow heavy based casserole dish over medium heat. Cook the speck, stirring, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Drain off all but 1 tablespoon fat, reserving remaining fat.
- Step 2
Add onion, carrot and shallot to dish. Cook, stirring, for 5 minutes or until soft. Stir in the garlic for 2 minutes or until aromatic. Transfer the vegies to a bowl.
- Step 3
Heat 3 teaspoons reserved fat over medium heat. Season chicken skin. Cook half the chicken, skin-side down, for 4 minutes or until dark golden. Turn and cook for 2 minutes. Transfer to a plate lined with paper towel to drain. Repeat with remaining chicken. Pour off and discard remaining fat in pan.
- Step 4
Return pan to medium heat. Add the wine. Simmer, scraping the pan with a spoon, for 2 minutes or until reduced slightly. Stir in the speck, vegetables, lentils, water, bouquet garni and 1 tablespoon mustard. Cover. Reduce heat to low. Cook, stirring occasionally, for 10 minutes. Return chicken to pan. Simmer, covered, stirring occasionally, for 25-30 minutes or until chicken is cooked through. Simmer, uncovered, for 5 minutes or until sauce thickens slightly.
- Step 5
Remove from heat. Cool for 5 minutes. Stir in the crème fraîche and remaining mustard. Season with pepper. Sprinkle with the parsley and serve with the beans.
Two Days Ahead: Make the braised chicken to the end of Step 5, omitting the parsley. Cool to room temperature before storing, covered, in the fridge.
On the Night: Place the chicken mixture in the casserole dish. Add 1 tablespoon water. Reheat over medium-low heat, turning chicken halfway, for 15 minutes or until warmed through. Sprinkle with parsley and serve with the beans.