1 broiler-fryer chicken — 3-3 1/2 pound
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 can whole tomatoes — undrained
— (16-ounce) 1 large clov 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
Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>