Title: Chicken and Lentils in Clay
Categories: Chicken &, Poultry
Yield: 4 servings
3 lb Frying chicken; up to 3-1/2 lb
1 c Lentils; rinsed and drained
1 cl Garlic; minced or pressed
1 md Onion; thinly sliced,
- separated into rings
1/4 c Celery; finely chopped
1/2 c Slivered smoked pork
- shoulder or ham
1 md Carrot; shredded
1/4 c Parsley; chopped
1 sm Bay leaf
1/2 ts Salt
1/8 ts Pepper
1 c Regular-strength beef broth
1/2 c Dry red wine
1 ts Dry mustard
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 qt unglazed clay cooker with parchment paper,
trimming paper even with rim of baking dish. Place chicken, breast
up, within parchment.
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.
Cover and bake, stirring lentils occasionally, until chicken is
browned and lentils are tender (about 3 hours). Carve chicken and
serve with lentils.
Notes: In a clay cooker, chicken roasts to moist perfection,
surrounded by a savory mixture of lentils and vegetables.
