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Chicken with Lentils
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 <[email protected]> |
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