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Chicken And Lentils In Clay

Chicken And Lentils In Clay is built on Celery Finely Chopped, Slivered Smoked Pork, Salt, Pepper, and Regular Strength Beef Broth. Keep it handy for the next time you cook it.

Ingredients

• 1/4 cup
• 1/2 cup
• 1/2 tsp
• 1/8 tsp
• 1 cup

Method (preview)

1. 1

   1. Preheat oven to 375° F. Rinse chicken; pat dry.

2. 2

   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.

3. 3

   Place chicken, breast up, within parchment.

4. 4

   2. Place lentils around chicken. Combine garlic, onion, celery, ham, carrot, parsley, and chicken liver; place mixture and bay leaf atop lentils.

5. 5

   Sprinkle with salt and pepper. Heat together beef broth, wine, and mustard; pour over chicken.

6. 6

   3. Cover and bake, stirring lentils occasionally, until chicken is browned and lentils are tender (about 3 hours). Carve chicken and serve with lentils.