Chicken Drumsticks with Tomatoes and Lentils
20 MIN
1 H

Chicken Drumsticks with Tomatoes and Lentils


  • 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


  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. 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.
  3. 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.
  4. Sprinkle with the parsley. Serve the chicken with bread, pasta or rice, if desired.