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
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.