Ingredients
- 1 broiler-fryer chicken
- 1 lentils (dried)
- 1 clov garlic (finely chopped)
- 1/2 cup dry wine (white)
- 3/4 cup celery (sliced)
- 1/2 cup onion (chopped)
- 2 tablespoons vegetable oil
- 1 tablespoon parsley (chopped fresh)
- 1/4 teaspoon salt
- 1/2 teaspoon thyme leaves (dried)
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>
