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Chicken & Lentils in Clay

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Recipe

 

Yield

10 servings

Prep

10 min

Cook

1 hrs

Ready

2 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 each whole chicken
* Camera
1 cup lentils
rinsed
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1 large garlic cloves
minced
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1 medium onions
sliced
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¼ cup celery
chopped
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½ cup pork
smoked, slivered
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1 medium carrots
shredded
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¼ cup parsley leaves
chopped
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1 small bay leaves
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½ teaspoon salt
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teaspoon black pepper
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1 cup beef stock
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½ cup red wine
dry
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1 teaspoon dry mustard
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Ingredients

Amount Measure Ingredient Features
1 each whole chicken
* Camera
237 ml lentils
rinsed
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1 large garlic cloves
minced
* Camera
1 medium onions
sliced
Camera
59 ml celery
chopped
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118 ml pork
smoked, slivered
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1 medium carrots
shredded
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59 ml parsley leaves
chopped
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1 small bay leaves
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2.5 ml salt
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0.6 ml black pepper
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237 ml beef stock
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118 ml red wine
dry
* Camera
5 ml dry mustard
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Directions

Preheat oven to 375℉ (190℃). Rinse chicken; pat dry. Coarsely chop liver and reserve.

Line a 3-quart unglazed clay cooker with parchment paper, trimming paper even with rim of baking dish .

Place chicken, breast up, within parchment.

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.

Cover and bake, stirring lentils occasionally, until chicken is done.

Carve chicken and serve with lentils.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 804% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 174mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 25%
Sugars g
Protein 12g
Vitamin A 23% Vitamin C 7%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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