Chicken with Lentils

Cuisine: Contemporary

Category: poultry

Servings: 6


1 3- to 3-1/2-pound cut-up
broiler-fryer chicken
2 tablespoons vegetable oil
1 cup dried lentils (about
7 ounces)
3/4 cup sliced celery (about
1 large stalk)
1/2 cup chopped onion (about
1 medium)
1/2 cup dry white wine or apple juice
1/4 teaspoon salt
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley
1 (16-ounce) can whole tomatoes,
1 large clove garlic, finely chopped


Remove skin and fat from chicken pieces. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain. Stir in remaining ingredients except parsley; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until juices of chicken run clear and the lentils are tender. Sprinkle with parsley. 6 servings

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