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Chicken And Lentils In Clay
* Exported from MasterCook *
CHICKEN AND LENTILS IN CLAY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Frying chicken -- (3 to
3 1/2 Pounds)
1 c Lentils -- rinsed and
Drained
1 lg Garlic clove -- 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 Chopped parsley
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 t 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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