| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Chicken & p, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 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 |
ts |
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-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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Beauty: an act of God”