Ingredients
- 1 frying chicken
- 1 lentils (rinsed)
- 1 garlic clove (minced)
- 1 carrot (shredded)
- 1 bay leaf
- 240 ml regular strength beef broth
- 120 ml dry wine (red)
- 65 gr slivered smoked pork
- 26 gr celery (finely chopped)
- 7 gr parsley (chopped)
- 5 ml dry mustard
- 1 gr salt
- 1 gr pepper
- 1 slice onion
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
