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