Chicken Drumsticks with Tomatoes and Lentils

Name: Chicken Drumsticks with Tomatoes and Lentils
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 12 skinless chicken drumsticks; 2 tbsp (30 ml) olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1/2 cup (125 ml) white wine; 2 cups (300 g) butternut squash, peeled, seeded and cubed; 1 can (14 oz/398 ml) diced tomatoes; 1 cup (250 ml) chicken broth; 1/4 cup (55 g) dried Puy lentils; 2 tbsp parsley, finely chopped

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Preparation 20 min
Cooking 1 h
Servings 4

This hearty chicken and lentil recipe is a budget-friendly meal idea for busy weeknights.

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 12 skinless chicken drumsticks
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup (125 ml) white wine
- 2 cups (300 g) butternut squash, peeled, seeded and cubed
- 1 can (14 oz/398 ml) diced tomatoes
- 1 cup (250 ml) chicken broth
- 1/4 cup (55 g) dried Puy lentils
- 2 tbsp parsley, finely chopped

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a Dutch oven over medium-high heat, brown half of the drumsticks at a time in the oil. Season with salt and pepper. Set aside on a plate.
- In the same Dutch oven over medium heat, soften the onion for 5 minutes or until translucent. Add the garlic and cook 1 minute. Deglaze with the wine and let reduce by half. Add the squash, tomatoes, broth, lentils and the reserved chicken. Bring to a boil. Cover and transfer to the oven. Cook for 1 hour or until the meat comes away from the bones.
- Sprinkle with the parsley. Serve the chicken with bread, pasta or rice, if desired.

Personal Note

Red Enamelled Cast-Iron Dutch Oven

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This RICARDO round cast-iron Dutch oven is great for making braised dishes or osso buco.

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Chicken Drumsticks with Tomatoes and Lentils

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Ingredients

Preparation

Personal Note

To help you with this recipe

Red Enamelled Cast-Iron Dutch Oven