Chicken With Lentils And Chicken Peas
|Olive oil||3 Tablespoon (Progresso Brand)|
|Chicken parts||2 1⁄2 Pound|
|Canned lentil soup||38 Ounce (2 Cans, 19 Ounces Each, Progresso Brand)|
|Dry vermouth/White wine||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Canned chickpeas||19 Ounce (1 Can)|
In a large skillet heat olive oil until hot.
Saute" until brown on all sides.
Drain off fat.
Stir in lentil soup, wine and black pepper.
Bring to a boil.
Reduce heat and simmer, covered, until chicken is cooked and tender, about 45 minutes, stirring often and adding a small amount of water, if needed.
Drain chick peas; stir into skillet.
Heat until hot.