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Chicken with Lentils

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Submitted by rpolter

YIELD

4 servings

PREP

10 min

COOK

55 min

READY

1 hrs

Ingredients

3 broil
POUNDS WHOLE CHICKEN
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML LENTILS
dried
¾ 177
CUP ML CELERY
sliced
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML WHITE WINE *
¼ 1.3
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML THYME
chopped *
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 1
CAN CAN TOMATOES
undrained *
1 1
LARGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 1051 46% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 300mg 100%
Sodium 446mg 19%
Total Carbohydrate 10g 10%
Dietary Fiber 15g 61%
Sugars g
Protein 211g
Vitamin A 14% Vitamin C 9%
Calcium 9% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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