French Lentils with Chicken with Escarole recipes

Name: 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