Roast Chicken With Brown Lentil And Winter Squash Stuffing

Serves 8

5 lb roasting chicken 2.25 kg
1 cup dry brown lentils 250 mL
1 cup onion, diced 250 mL
3 cloves garlic, minced 3 cloves
1 cup winter squash, peeled and diced 250 mL
1 red pepper, diced 1
1 Tbsp olive oil 15 mL
½ tsp sea salt 2.5 mL
1 tsp fresh ground black pepper 5 mL
2 Tbsp fresh minced thyme 30 mL
½ tsp sweet paprika 2.5 mL
½ cup dry red Zinfandel wine 125 mL
½ tsp pepper 2.5 mL
Preparation:

1. Place dry lentils in a pot with plenty of cold water. Bring to a boil and simmer for approximately 20 minutes or until just tender. Don't overcook as they will be cooked further in the oven. Drain and cool.
2. Mix onion, garlic, squash and red pepper together in a large bowl. Stir in the olive oil, salt, pepper and lots of fresh minced thyme. Add drained lentils and mix again. Wrap stuffing in foil and cook in oven with chicken.
3. Remove and discard the neck and giblets from the cavity of the chicken. Place chicken, breast side up, in a roasting pan with a lid.
4. Cover and roast chicken in oven at 400°F (200°C) for 1 hour. Reduce temperature to 350°F (180°C) until a thermometer in the breast reaches 185°F (85°C). Remove lid and baste two to three times during final 30 minutes to brown the top of the bird.
5. Make gravy by pouring pan juices into a small pot. Keep the chicken warm while making the gravy. Add wine to pan juices and reduce the sauce by gently boiling over medium high heat until half of the original volume remains. Season with paprika and freshly ground black pepper.
6. Place the chicken on a serving platter and surround with lentil squash stuffing. Serve with the gravy.

If you'd like more delicious recipes and wine pairings, join my website.