MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken and Lentils in Clay
 Categories: Chicken &, Poultry
      Yield: 4 servings
 
      3 lb Frying chicken; up to 3-1/2 lb
      1 c  Lentils; rinsed and drained
      1 cl Garlic; 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  Parsley; chopped
      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
 
  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 qt 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
  browned and lentils are tender (about 3 hours). Carve chicken and
  serve with lentils.
  
  Notes: In a clay cooker, chicken roasts to moist perfection,
  surrounded by a savory mixture of lentils and vegetables.
  
  Recipe by the California Culinary Academy
  
  From: George Elting
  Date: 01-03-00
 
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