One Pot Chicken Drumsticks with Beluga Lentils

Name: One Pot Chicken Drumsticks with Beluga Lentils
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 3 tablespoon olive oil; 8 chicken drumsticks; ½ teaspoon seasoning salt; ½ teaspoon red chili flakes; 1 cup leeks; 5 cloves garlic; 1 tablespoon smoked paprika; 1 cup beluga lentils; 1 cup white wine; 14 ounce fire roasted tomatoes; 2 cups chicken broth; 1 tablespoon Sriracha sauce; ½ teaspoon salt; ¼ teaspoon pepper; 1 large zucchini; 1 tablespoon fresh thyme

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4.8

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Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings
4
Calories
612 kcal
Course
Main Course, Dinner
Cuisine
American

One Pot Chicken Drumsticks with Beluga Lentils

Joseph Powell

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One Pot Chicken Drumsticks with Beluga Lentils - juicy chicken drumsticks with black Beluga Lentils, fire roasted tomatoes and zucchini, and lots of leeks and garlic.

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Ingredients

Servings

3 tablespoon olive oil
8 chicken drumsticks skin on
½ teaspoon seasoning salt or to taste
½ teaspoon red chili flakes
1 cup leeks cleaned and sliced (about 2 large leeks)
5 cloves garlic minced
1 tablespoon smoked paprika
1 cup beluga lentils
1 cup white wine I used Sauvignon Blanc
14 ounce fire roasted tomatoes 1 can
2 cups chicken broth low sodium
1 tablespoon Sriracha sauce (optional)
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 large zucchini cut in half then sliced
1 tablespoon fresh thyme for garnish

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Instructions

In a large Dutch Oven or casserole dish that can go from stove top to oven, heat 3 tbsp of olive oil over medium high heat.
Season the chicken drumsticks with the seasoning salt and red chili flakes, then add the drumsticks to the Dutch oven and brown on all sides, should take about 5 minutes. The chicken won't be cooked through, but we will finish cooking it in the oven. Transfer the chicken drumsticks from the Dutch oven to a plate and set aside.
Turn the heat down to medium and add the leeks and garlic. Stir around a bit and cook for about 3 minutes or until the leeks soften and become translucent.
Stir in the smoked paprika, then add the beluga lentils, fire roasted tomatoes and white wine.
Add the chicken broth, Sriracha sauce, stir everything together and taste for seasoning. Adjust with salt and pepper as necessary.
Preheat your oven to 375℉.
Cook the lentils for about 10 minutes, they will not be cooked through. Add the zucchini to the pot, stir then place the chicken on top of everything.
Place the Dutch oven in the oven and cook for about 1 hour or until the lentils are cooked through.
Garnish with fresh thyme and serve immediately.

Equipments used:

Notes

You can use chicken breast in this recipe if you prefer.
You could use stewing beef for this recipe as well
You can cook this in an Instant Pot on high pressure for 15 minutes.
If you cannot find black Beluga lentils, any lentils will do.

Nutrition Information

Show Details

Serving 1serving Calories 612kcal (31%) Carbohydrates 40g (13%) Protein 43g (86%) Fat 26g (40%) Saturated Fat 5g (25%) Cholesterol 139mg (46%) Sodium 1033mg (43%) Potassium 715mg (20%) Fiber 12g (48%) Sugar 5g (10%) Vitamin A 1955IU (39%) Vitamin C 21.7mg (24%) Calcium 124mg (12%) Iron 7.1mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 612 kcal

% Daily Value*

Serving	1serving
Calories	612kcal	31%
Carbohydrates	40g	13%
Protein	43g	86%
Fat	26g	40%
Saturated Fat	5g	25%
Cholesterol	139mg	46%
Sodium	1033mg	43%
Potassium	715mg	15%
Fiber	12g	48%
Sugar	5g	10%
Vitamin A	1955IU	39%
Vitamin C	21.7mg	24%
Calcium	124mg	12%
Iron	7.1mg	39%