CHICKEN AND APPLE CASSEROLE
2 tbsp olive oil
3 1/2 lb broiling chicken, quartered
3 lb mixed root vegetables, peeled and cut up
2 medium onions, peeled and cut in wedges
2 small cooking apples, peeled, cored, and thickly sliced
2/3 cup dried green lentils
1 cup apple juice
1 1/4 cups chicken broth
Preheat oven to 375 degrees F.
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 375 degrees F 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.
Servings: 4
Source: Victoria Magazine, January 1994
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