Chicken Thighs with Lentils and Rice

Description
Makes 4 servings.

Ingredients

 * 8 boneless, skinless chicken thighs
 * ½ teaspoon salt
 * ½ teaspoon ground black pepper
 * 1 tablespoon vegetable oil
 * 1 medium onion, chopped
 * 2 medium carrots, thinly sliced
 * 1 rib celery, thinly sliced
 * 2 x 14½-ounce cans chicken broth
 * 1 cup dried lentils
 * ½ teaspoon dried thyme
 * 1 bay leaf
 * 3 cups cooked brown rice
 * 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley

Directions

 * 1) Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes on each side or until light brown. Remove chicken; keep warm.
 * 2) Spoon off excess fat from skillet; add onion, carrots and celery. Cook 3 to 4 minutes or until crisp-tender.
 * 3) Stir in broth, lentils, thyme and bay leaf. Return chicken to skillet. Bring to a boil; reduce heat to medium.
 * 4) Cover and simmer 25 to 30 minutes or until lentils are tender and chicken is no longer pink in center. Remove bay leaf. Serve over hot rice. Sprinkle with parsley.