Chicken with Lentils

• 3 broil pounds chicken, whole
• 2 tablespoons vegetable oil
• 1 cup lentils dried
• 3/4 cup celery sliced
• 1/2 cup onions chopped
• 1/2 cup white wine
• 1/4 teaspoon salt
• 1 1/2 teaspoons thyme chopped
• 1 tablespoon parsley leaves chopped
• 1 can tomatoes undrained
• 1 large garlic cloves chopped

1. Remove skin and fat from chicken pieces.
2. Heat oil in nonstick Dutch oven or 12-inch skillet until hot.
3. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain.
4. Stir in remaining ingredients except parsley; break up tomatoes.
5. Heat to boiling; reduce heat.
6. Cover and simmer 35 to 40 minutes or until juices of chicken run clear and the lentils are tender.
7. Sprinkle with parsley.

chicken, vegetable oil, lentils dried, celery, onions, white wine, salt, thyme, parsley, tomatoes, garlic

Taken from recipeland.com/recipe/v/chicken-lentils-40637 (may not work)