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See below ingredients and instructions of the recipe
1 Frying chicken -- (3 to
3 1/2 Pounds)
1 c Lentils -- rinsed and
Drained
1 lg Garlic clove -- 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 Chopped parsley
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
1. 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-quart unglazed clay cooker with parchment
paper, trimming paper even with rim of baking dish. Place chicken,
breast up, within parchment.
2. 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.
3. Cover and bake, stirring lentils occasionally, until chicken is
browned and lentils are tender (about 3 hours). Carve chicken and
serve with lentils.
Recipe By : the California Culinary Academy
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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