Chicken & lentils in clay
Chicken Lentils Poultry
Last updated 6/12/2012 12:48:24 AM. Recipe ID 9466. Report a problem with this recipe.
Title: Chicken & lentils in clay
Yield: 4 Servings
1 Frying chicken -- (3 to
3 1/2 Pounds)
1 c Lentils -- rinsed and
1 lg Garlic clove -- minced or
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.
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