Chicken and Lentils in Clay

• 1 each chicken, whole
• 1 cup lentils rinsed
• 1 large garlic cloves minced
• 1 medium onions sliced
• 1/4 cup celery chopped
• 1/2 cup pork smoked, slivered
• 1 medium carrots shredded
• 1/4 cup parsley leaves chopped
• 1 small bay leaves
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1 cup beef stock
• 1/2 cup red wine dry
• 1 teaspoon dry mustard

1. Preheat oven to 375F (190C).
2. Rinse chicken; pat dry.
3. Coarsely chop liver and reserve.
4. Line a 3-quart unglazed clay cooker with parchment paper, trimming paper even with rim of baking dish.
5. Place chicken, breast up, within parchment.
6. Place lentils around chicken.
7. Combine garlic, onion, celery, ham, carrot, parsley, and chicken liver; place mixture and bay leaf atop lentils.
8. Sprinkle with salt and pepper.
9. Heat together beef broth, wine, and mustard; pour over chicken.
10. Cover and bake, stirring lentils occasionally, until chicken is done.
11. Carve chicken and serve with lentils.

chicken, lentils rinsed, garlic, onions, celery, pork smoked, carrots, parsley, bay leaves, salt, black pepper, beef stock, red wine, mustard

Taken from recipeland.com/recipe/v/chicken-lentils-clay-41010 (may not work)