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overhead shot of chicken drumsticks and beluga lentils in a pot
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4.82 from 22 votes

One Pot Chicken Drumsticks with Beluga Lentils

One Pot Chicken Drumsticks with Beluga Lentils - juicy chicken drumsticks with black Beluga Lentils, fire roasted tomatoes and zucchini, and lots of leeks and garlic.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: beluga lentils, drumsticks
Servings: 4
Calories: 612kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 3 tablespoon olive oil
  • 8 chicken drumsticks skin on
  • ½ teaspoon seasoning salt or to taste
  • ½ teaspoon red chili flakes
  • 1 cup leeks 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 pepper or to taste
  • 1 large zucchini cut in half then sliced
  • 1 tablespoon fresh thyme for garnish
US Customary - Metric

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

  1. You can use chicken breast in this recipe if you prefer.
  2. You could use stewing beef for this recipe as well
  3. You can cook this in an Instant Pot on high pressure for 15 minutes.
  4. If you cannot find black Beluga lentils, any lentils will do.

Nutrition

Serving: 1serving | Calories: 612kcal | Carbohydrates: 40g | Protein: 43g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 1033mg | Potassium: 715mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1955IU | Vitamin C: 21.7mg | Calcium: 124mg | Iron: 7.1mg