Title: Chicken & lentils in clay
 Categories: Poultry
      Yield: 4 Servings
 
      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 ts 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.