Chicken & Apple Casserole
Yield
4 servingsPrep
45 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 ½ | pounds |
whole chicken
quartered |
*
|
| 3 | pounds |
mixed vegetables
peeled and cut up |
|
| 2 | medium |
onions
cut in wedges |
|
| 2 | small |
apples
peeled, cored, thickly sliced |
*
|
| ⅔ | cup |
lentils, green
dried |
|
| 1 | cup |
apple juice
|
|
| 1 ¼ | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1.6 | kg |
whole chicken
quartered |
*
|
| 1.4 | kg |
mixed vegetables
peeled and cut up |
|
| 2 | medium |
onions
cut in wedges |
|
| 2 | small |
apples
peeled, cored, thickly sliced |
*
|
| 158 | ml |
lentils, green
dried |
|
| 237 | ml |
apple juice
|
|
| 296 | ml |
chicken broth
|
|
Directions
Preheat oven to 375℉ (190℃) Fahrenheit.
Select a 6 quart ovenproof pot large enough in diameter to hold chicken in a single layer.
Heat oil in pot over medium heat.
Brown chicken in hot oil for 20 minutes, turning to brown both sides.
Drain on paper towels.
Add root vegetables and onion to hot oil in same pot.
Sauté for 4 to 5 minutes until vegetables begin to brown.
Add apples, lentils, apple juice, and chicken broth.
Mix well to cover lentils with liquid.
Bring to a boil.
Season to taste with salt and pepper.
Add chicken, skin side up.
Cover and bake at 375℉ (190℃) Fahrenheit for 1 hour until juices run clear when chicken is pierced with a fork and lentils are tender.
Note: To thicken pan juices, purée a few of the cooked vegetables with some of the pan juices in a blender.
Stir back into remaining pan juices.
