French Lentils with Chicken with Escarole recipes

Ingredients

• 1 parsley bunch, stems and leaves divided (2 cups chopped parsley)
• 1 medium yellow onion (1¼ cups chopped onion)
• 2 medium carrots (⅔ cup chopped carrots)
• 4 garlic cloves, roughly chopped (2 teaspoons chopped garlic)
• ½ Fresno chile, chopped (2 to 3 teaspoons)
• 6 tablespoons olive oil, divided
• 4 bone-in, skin-on chicken legs, patted dry
• kosher salt
• black pepper
• 2 cups (14 ounces) French lentils, rinsed and picked over
• 4½ cups water
• 4 cups small-torn crusty bread (1 baguette)
• 3 tablespoons red wine vinegar, divided
• 1 small escarole head, leaves separated (11 to 12 cups leaves)
• 1 tablespoon whole-grain mustard

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