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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Preheat oven to 375oF. Select at least 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. Saute for 4-5 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 375oF for 1 hour
until juices run clear when chicken is pierces with a fork and
lentils are tender.
Note: To thicken pan juices, puree a few of the cooked vegetables
with some of the pan juices in a blender. Stir back into remaining
pan juices.
| Ingredients:
2 Tablespoon(s) Large Carrots,
3 1/2 Pound(s) Broiling Chicken, quartered
3 Pound(s) Mixed Root Vegetables,
2 medium Onions, peeled and cut in
2 small Cooking Apples, peeled,
2/3 Cup(s) Dried Green Lentils
1 Cup(s) Cooked AM Red Lentils
1 1/4 Cup(s) Desiccated Coconut |
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