Anonymous Fri Oct 07 11:20:31 2005

1 3- to 3-1/2-pound cut-up

broiler-fryer chicken

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 (16-ounce) can whole tomatoes,

undrained

1 large clove 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