One Pot Chicken Drumsticks with Beluga Lentils
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
612 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Chicken Drumsticks with Beluga Lentils
Description
One Pot Chicken Drumsticks with Beluga Lentils involves browning skin-on chicken drumsticks seasoned with salt, red chili flakes, and seasoning salt in olive oil. After setting the chicken aside, leeks and garlic are sautéed and smoked paprika is stirred in. Beluga lentils, fire-roasted tomatoes, white wine, chicken broth, and optional Sriracha sauce are added to create a simmering base. The lentils cook partially on the stovetop before adding sliced zucchini and returning the chicken to the pot. The dish then goes into the oven to finish cooking, allowing the chicken to become tender and the lentils to fully absorb the flavors.
The flavor includes a smoky depth from paprika paired with the subtle heat of chili flakes and a hint of acidity from white wine and tomatoes. Texture contrasts come from the tender lentils and the roasted chicken skin. The combination makes for a filling and flavorful main course prepared in a single pot.
This recipe can be served on its own as a balanced meal with protein, legumes, and vegetables combined in one dish. The presence of both lentils and chicken adds substantiality suitable for lunch or dinner.
The notes suggest alternatives such as using chicken breast or stewing beef instead of drumsticks or cooking the dish in an Instant Pot that reduces pressure cooking time to 15 minutes. Other lentil varieties can substitute beluga lentils if unavailable, making the recipe adaptable to different pantry items.
Ingredients
- 3 tablespoon olive oil
- 8 chicken drumstick skin on
- ½ teaspoon seasoning salt or to taste
- ½ teaspoon red chili flakes
- 1 cup leek 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 black pepper or to taste
- 1 zucchini cut in half then sliced, large
- 1 tablespoon thyme for garnish, fresh
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.
Notes
- Chicken breast or stewing beef can replace the drumsticks depending on preference or availability.
- This recipe adapts well to an Instant Pot: cook on high pressure for 15 minutes to reduce cooking time.
- If you cannot find black beluga lentils, other lentil varieties can be used as a substitute.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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