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Chicken Lentils In Clay


1 frying chicken -- (3 to
3 1/2 pounds)
1 cup lentils -- rinsed and
1 drained
1 large garlic clove -- minced or
1 pressed
1 medium onion, thinly sliced --
1 separated into rings
1/4 cup celery -- finely chopped
1/2 cup slivered smoked pork
1 shoulder or ham
1 medium carrot -- shredded
1/4 cup chopped parsley
1 small bay leaf
1/2 tsp salt
1/8 tsp pepper
1 cup regular-strength beef broth
1/2 cup dry red wine
1 tsp 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


Servings: 4



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