Chicken And Lentils In Clay
Serving Size : 4
Ingredients for prepare Chicken And Lentils In Clay
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | frying chicken - (3 to |
| 3 1/2 | | pounds) |
| 1 | cup | lentils - rinsed and |
drained
chicken and lentils in clay |
| 1 | large | garlic clove - minced or |
pressed
chicken and lentils in clay |
| 1 | medium | onion - thinly sliced -- |
separated into rings
chicken and lentils in clay |
| 1/4 | cup | celery - finely chopped |
| 1/2 | cup | slivered smoked pork |
shoulder or ham
chicken and lentils in clay |
| 1 | medium | carrot - shredded |
| 1/4 | cup | chopped parsley |
| 1 | small | bay leaf |
| 1/2 | teaspoon | salt |
| 1/8 | teaspoon | pepper |
| 1 | cup | regular-strength beef broth |
| 1/2 | cup | dry red wine |
| 1 | teaspoon | dry mustard |
recipe Chicken And Lentils In Clay
1. Preheat oven to 375 F. Rinse chicken; pat dry. Coarsely chop liver
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and reserve. (Discard remaining giblets, or save them for another use.) Line a 3-quart unglazed clay cooker with parchment
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paper, trimming paper even with rim of baking dish. Place chicken, breast up, within parchment. 2. Place
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lentils around chicken. Combine garlic, onion, celery, ham, carrot, parsley, and chicken liver;
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place mixture and bay leaf atop lentils. Sprinkle with salt and pepper. Heat together beef broth, wine, and mustard;
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pour over chicken. 3. Cover and bake, stirring lentils occasionally, until chicken is browned and lentils are tender
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(about 3 hours). Carve chicken and serve with lentils. Recipe By: the California Culinary Academy
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