Chicken With Lentils
|Bacon slices||4 , cut into 2-inch pieces|
|Broiler fryer chicken||3 Pound|
|Lentils||1 Cup (16 tbs)|
|Stalk celery||1 Large, sliced|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||16 Ounce|
|Dried thyme||1⁄2 Teaspoon|
|Snipped parsley||1 Tablespoon|
Fry bacon in 12-inch skillet or 4-quart Dutch oven until crisp.
Remove with slotted spoon and drain; reserve.
Cut chicken into pieces; cut each breast half into halves and remove skin.
Cook chicken in bacon fat over medium heat until light brown on all sides; remove chicken from skillet.
Add lentils, celery, onion, garlic, wine, tomatoes (with liquid), salt, thyme and reserved bacon to skillet.
Break up tomatoes with fork.
Place chicken on mixture.
Heat to boiling; reduce heat.
Cover and cook until chicken is done and lentils are tender, about 45 minutes; sprinkle with parsley.