by thirschfeld
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thirschfeld's Notes:
Expand1 chicken, 3 to 4 pounds, cut into 10 pieces, skin removed Ask a question about this ingredient
1 1/2 tablespoon olive oil Ask a question about this ingredient
6 carrots, peeled, cut into 1 inch pieces Ask a question about this ingredient
4 celery stalks, cleaned, cut into 1 inch pieces Ask a question about this ingredient
1 cup onions, small dice Ask a question about this ingredient
1/4 cup garlic, peeled and sliced thinly Ask a question about this ingredient
1 cinnamon stick, 3 inches long Ask a question about this ingredient
1 tablespoon fresh rosemary, minced Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
8 yukon gold potatoes, peeled Ask a question about this ingredient
3/4 cups Umbrian or du Puy lentils Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
2 1/2 cups water Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
1 tablespoon flat leaf parsley, minced Ask a question about this ingredient
2 tablespoons shallots, minced Ask a question about this ingredient
1 cup millet Ask a question about this ingredient
5 cups water Ask a question about this ingredient
1 tablespoon flat leaf parsley, minced Ask a question about this ingredient
kosher salt and fresh ground white pepper Ask a question about this ingredient
Season the chicken on all sides with salt and pepper. Heat a 4 quart Dutch oven over high heat. Add the olive oil and then brown the chicken on all sides lowering the heat as necessary to keep the fond in the bottom of the pan from burning. Remove the pieces from the pot.
Ask a question about this stepAdd the onions, carrot and celery and saute until they take on some color. Add the garlic, cinnamon, bay leaves and rosemary. Clean a spot on the bottom of the pan with a wooden spoon and drop the tomato paste onto it and let it caramelize for a second or two. Stir the pot.
Ask a question about this stepAdd the white wine and let the alcohol burn off. Add the water and the lentils. Top with the chicken and snuggle in the potatoes. Season with white pepper only. You don't want to salt it until the end or the lentils will take longer to cook.
Ask a question about this stepBring to a boil and then reduce the heat to a simmer and cover. Set a timer for 50 minutes.
Ask a question about this stepPlace a 2 quart sauce pan over medium heat. Add a glug of olive oil and sweat the shallots. Add the millet and stir to coat it with the oil. Season it with salt and pepper. Add the water and bring the pot to a boil.
Ask a question about this stepReduce the heat to a simmer and simmer for thirty minutes or until tender to the tooth. Then check and stir the cholent and make sure it is coming along nicely and reduce or turn up the heat as necessary.
Ask a question about this stepWhen the millet becomes tender drain it in a colander and then dump it back into the pan. Stir in the parsley.
Ask a question about this stepMake sure the potatoes are cooked through and the chicken is tender. Season with salt, stir in the parsley, and taste. Adjust the seasoning and then serve with sides of millet.
Ask a question about this stepThis is an unusual cholent recipe! I've tried so many, with chickpeas, navy/kidney/pinto beans, but I have never seen one with lentils. I am on a mission to find a new favorite cholent for my family and would love to try this one. Would it be okay with you if I tried your recipe next weekend and blogged about it? (You can check out my previous chulent blogs at www.koshercookingforordinarypeople.com.) Please let me know. Thanks!
I would be more than happy to have you blog about it. To be honest I have never cooked it overnight so I don't know how the lentils will hold up. If you want to link it to my web sight feel free www.bonafidefarmfood.com
Thanks! I've bookmarked the recipe and will attempt it soon. I will definitely link to your site. Thx so much.
Thanks drbabs I never knew it needed elevated but then I am still learning about it
I thought I was the only person in the world who liked cholent. This sounds wonderful. I think as long as there is a meat protein, a starch (at least one!) and a legume, simmered together, it qualifies as a cholent. Jayne Cohen has the greatest cholent recipes in The Gefilte Variations, great winter dishes.
In which case you should pick up Claudia Roden's "Book of Jewish Food" as there is a great essay on cholent. I'm not Jewish so I have no reason to be observant other than that I really like cooking for the Jewish holidays. I've spent a lot of time in Rome and Jewish cooking is woven deep into the fabric of Rome's kitchen apron (if that's not a mixed metaphor).
it seems like a complex metaphor (fabric and apron) more than a mixed metaphor, since aprons are made of fabric. it also references cooking with the apron. could be a writing community along with a food community sometimes.
will be checking out the claudia roden book, have seen it but not read it closely. her book of middle eastern food was one of my first inspiring cookbooks. only recently made ful medames but was dreaming of them for decades from her description in that book. :)
I have wanted to cook it for years never did so and then I was looking at the Second Ave Deli cookbook a while back and decided when it was cold I would make it, I will make it again and maybe be truer to the real thing and put lima beans in it.
thanks pierino and I couldn't agree more
Good one Bro T
Keep the research going because food history, where all we come from matters.
Selmelier works at Meadow, a shop that specializes in salt.
I made a chulent this week that was very much inspired by this recipe and it was fantastic. I added some spices, sweet potato, brown rice, and I skipped the tomato paste. I also didn't follow the technique, because I had NO TIME! I just tossed it all in a pot. It came out TERRIFIC. Thanks so much.
Here's the link if you want to check it out:
http://www.koshercookingforordinarypeople.com/2011/01/mission-chulent-week-7.html