Chicken & lentils in clay

Yield: 4 Servings

Measure Ingredient
1 \N Frying chicken -- (3 to
3½ \N Pounds)
1 cup Lentils -- rinsed and
\N \N Drained
1 large Garlic clove -- minced or
\N \N Pressed
1 medium Onion, thinly sliced --
\N \N Separated into rings
¼ cup Celery -- finely chopped
½ cup Slivered smoked pork
\N \N Shoulder or ham
1 medium Carrot -- shredded
¼ cup Chopped parsley
1 small Bay leaf
½ teaspoon Salt
⅛ teaspoon Pepper
1 cup Regular-strength beef broth
½ cup Dry red wine
1 teaspoon Dry mustard

1. Preheat oven to 375° F. Rinse chicken; pat dry. Coarsely chop liver and reserve. (Discard remaining giblets, or save them for another use.) Line a 3-quart unglazed clay cooker with parchment paper, trimming paper even with rim of baking dish. Place chicken, breast up, within parchment.

2. Place lentils around chicken. Combine garlic, onion, celery, ham, carrot, parsley, and chicken liver; place mixture and bay leaf atop lentils. Sprinkle with salt and pepper. Heat together beef broth, wine, and mustard; pour over chicken.

3. Cover and bake, stirring lentils occasionally, until chicken is browned and lentils are tender (about 3 hours). Carve chicken and serve with lentils.

Recipe By : the California Culinary Academy

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