Chicken And Lentils In Clay

Ingredients

1 frying chicken
1 lentils
1 garlic clove
1 slice onion
26 gr celery
65 gr slivered smoked pork
1 carrot
7 gr parsley
1 bay leaf
1 gr salt
1 gr pepper
240 ml regular strength beef broth
120 ml dry wine
5 ml dry mustard

Instructions

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 litre 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