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.

Ingredients
Preparation

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.