*  Exported from  MasterCook  *
 
                        CHICKEN AND LENTILS IN CLAY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
  
 
 
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