Chicken & Lentils In Clay Recipe


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Chicken & Lentils In Clay Recipe from the Recipes 4U Collection

 

Chicken & Lentils In Clay Recipe

Recipe Ingredients

1 frying chicken -- (3 to
3 1/2 pounds)
1 cup lentils -- rinsed and
1 drained
1 large garlic clove -- minced or
1 pressed
1 medium onion, thinly sliced --
1 separated into rings
1/4 cup celery -- finely chopped
1/2 cup slivered smoked pork
1 shoulder or ham
1 medium carrot -- shredded
1/4 cup chopped parsley
1 small bay leaf
1/2 tsp salt
1/8 tsp pepper
1 cup regular-strength beef broth
1/2 cup dry red wine
1 tsp dry mustard

Recipe Preparation

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

 

 

Servings: 4

 

 

 

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Chicken & Lentils In Clay Recipe Index

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This Chicken & Lentils In Clay Recipe is one of our Chicken Recipes, which come from submissions from our readers and open source collections. It goes without saying that, as we have more than 50,000 recipes in the collection it is impossible to prepare and eat every single one, so please exercise caution and use common sense. If you spot any thing that looks wrong, please tell us.


 

Chicken & Lentils In Clay Recipe

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