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Chicken With Lentils And Chicken Peas Recipe
|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)|
Serving size: Complete recipe
Calories 2970 Calories from Fat 885
% Daily Value*
Total Fat 98 g150.9%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 793.7 mg
Sodium 5693.4 mg237.2%
Total Carbohydrates 232 g77.3%
Dietary Fiber 68 g272.1%
Sugars 13.4 g
Protein 305 g610.9%
Vitamin A 14.1% Vitamin C 102%
Calcium 48.5% Iron 142.5%
*Based on a 2000 Calorie diet
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.