Chicken with Lentils
Yield
4 servingsPrep
10 minCook
55 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 broil | pounds |
whole chicken
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
lentils
dried |
|
| ¾ | cup |
celery
sliced |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
white wine
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
thyme
chopped |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | can |
tomatoes
undrained |
*
|
| 1 | large |
garlic cloves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
whole chicken
|
|
||
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
lentils
dried |
|
| 177 | ml |
celery
sliced |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
white wine
|
*
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
thyme
chopped |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | can |
tomatoes
undrained |
*
|
| 1 | large |
garlic cloves
chopped |
*
|
Directions
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.
