Lentils With Chicken (Ww)

• 1 teaspoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 celery, chopped
• 3 garlic cloves, chopped (I only used 2)
• 1 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon fennel (not included in the original recipe)
• 1 (15 ounce) can chicken broth
• tomatoes (original recipe calls for tomatoes that include fennel and red pepper ( I used tomatoes with no adde)
• 3/4 cup lentils (see note in description)
• 4 chicken thighs, skinless
• 1/2 teaspoon salt
• 1 tablespoon parsley, chopped (optional)

1. In a large saucepan over medium heat and heat the oil and then add the vegetables and herbs (carrots -pepper) and cook for 5-10 minutes or until vegetables are tender.
2. Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes.
3. While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper.
4. Spray skillet with Pam and set it over medium heat. Add chicken and brown chicken. Add 2/3 cup broth to skillet (I skipped this step) and bring to a boil. Cover and bake until chicken is done (30 minutes).
5. Stir chicken juices in with the lentils.
6. To serve, top lentils with the chicken and then sprinkle with parsley.

olive oil, carrots, onion, celery, garlic, rosemary, thyme, pepper, fennel, chicken broth, tomatoes, lentils, chicken, salt, parsley

Taken from www.food.com/recipe/lentils-with-chicken-ww-493757 (may not work)