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* 8 boneless, skinless [[chicken]] thighs |
* 8 boneless, skinless [[chicken]] thighs |
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* ½ teaspoon [[salt]] |
* ½ teaspoon [[salt]] |
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| − | * ½ teaspoon ground [[black pepper]] |
+ | * ½ teaspoon ground [[pepper|black pepper]] |
* 1 tablespoon [[vegetable oil]] |
* 1 tablespoon [[vegetable oil]] |
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* 1 medium [[onion]], chopped |
* 1 medium [[onion]], chopped |
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| − | * 2 medium [[ |
+ | * 2 medium [[carrot]]s, thinly sliced |
* 1 rib [[celery]], thinly sliced |
* 1 rib [[celery]], thinly sliced |
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* 2 x 14½-ounce cans [[chicken broth]] |
* 2 x 14½-ounce cans [[chicken broth]] |
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== Directions == |
== Directions == |
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# 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. |
# 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. |
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| − | # Spoon off excess fat from skillet; add [[onion]], [[ |
+ | # Spoon off excess fat from skillet; add [[onion]], [[carrot]]s and [[celery]]. Cook 3 to 4 minutes or until crisp-tender. |
# Stir in broth, [[lentils]], [[thyme]] and [[bay leaf]]. Return [[chicken]] to skillet. Bring to a boil; reduce heat to medium. |
# Stir in broth, [[lentils]], [[thyme]] and [[bay leaf]]. Return [[chicken]] to skillet. Bring to a boil; reduce heat to medium. |
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# 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]]. |
# 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]]. |
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Revision as of 21:38, 14 May 2010
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
- 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.
- Spoon off excess fat from skillet; add onion, carrots and celery. Cook 3 to 4 minutes or until crisp-tender.
- Stir in broth, lentils, thyme and bay leaf. Return chicken to skillet. Bring to a boil; reduce heat to medium.
- 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.