Thursday, February 01, 2007

Roasted Garlic Schmeared Chicken with Bacon Lentils - Adapted from Emeril Lagasse

Emeril uses a whole chicken for this dish. We just used boneless skinless breasts. In a food processor combine 1/4C chopped garlic, 3T parsley, 2T crushed red pepper and a small onion, diced. Add salt and pepper to taste. While processing drizzle in 1/2C olive oil. When the mix is smooth, rub onto the chicken. We did this about 1 hr. before cooking. For the lentils, fry 1/4 lb bacon until nicely browned; Saute 1/3C diced carrot, 1/3C diced onion and 1/3C diced celery in the bacon fat until they are translucant. Add 1C green lentils and a bay leaf and continue sauteing for another minute. Add a 14 oz. can of chicken stock plus 1/2 can of water. Heat the lentils to a simmer and maintain for about 30 min or until the lentils are done to your liking. Crumble the bacon into the lentils at serving. At the same time, put the chicken in a 450 degree oven, turning twice for a total cooking time of 30 min. We served this with a Crane Lake Chardonney. Here's a review:



Post a Comment

<< Home