Chicken & Lentils in Clay
Yield
10 servingsPrep
10 minCook
1 hrsReady
2 hrsLow 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
|
*
|
| 1 | cup |
lentils
rinsed |
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | medium |
onions
sliced |
|
| ¼ | cup |
celery
chopped |
|
| ½ | cup |
pork
smoked, slivered |
*
|
| 1 | medium |
carrots
shredded |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | small |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
beef stock
|
|
| ½ | cup |
red wine
dry |
*
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 237 | ml |
lentils
rinsed |
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | medium |
onions
sliced |
|
| 59 | ml |
celery
chopped |
|
| 118 | ml |
pork
smoked, slivered |
*
|
| 1 | medium |
carrots
shredded |
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | small |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
beef stock
|
|
| 118 | ml |
red wine
dry |
*
|
| 5 | ml |
dry mustard
|
|
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.
