Recipe - Chicken And Lentils In Clay

1 Frying chicken (3 to
3 One half Pounds)
1 cup Lentils rinsed and
Drained
1 lg Garlic clove minced or
Pressed
1 md Onion, thinly cut or sliced up
Separated into rings
One fourth cup Celery finely chopped
One half cup Slivered smoked pork
Shoulder or ham
1 md Carrot shredded
One fourth cup Chopped parsley
1 small Bay leaf
One half teaspoon Salt
1/8 teaspoon Pepper
1 cup Regularstrength beef broth
One half cup Dry red wine
1 teaspoon 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
3quart 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip