Chicken Apple Casserole
Ingredients| 2 tbsp olive oil 3 1/2 lb broiling chicken, quartered 3 lb mixed root vegetables, 1 peeled and cut up 2 medium onions, peeled and cut in 1 wedges 2 small cooking apples, peeled, 1 cored, and thickly sliced 2/3 cup dried green lentils 1 cup apple juice 1 1/4 cup chicken broth |
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Preheat oven to 375oF. Select at least a 6 quart ovenproof pot large
enough in diameter to hold chicken in a single layer. Heat oil in pot
over medium heat. Brown chicken in hot oil for 20 minutes, turning to
brown both sides. Drain on paper towels. Add root vegetables and
onion to hot oil in same pot. Saute for 4-5 minutes until vegetables
begin to brown. Add apples, lentils, apple juice, and chicken broth.
Mix well to cover lentils with liquid. Bring to a boil. Season to
taste with salt and pepper. Add chicken, skin side up. Cover and bake
at 375oF for 1 hour until juices run clear when chicken is pierces
with a fork and lentils are tender. Note: To thicken pan juices,
puree a few of the cooked vegetables with some of the pan juices in a
blender. Stir back into remaining pan juices.
Servings:
4
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