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 <melizajane@aol.com>