One Pot Chicken Drumsticks with Beluga Lentils
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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.
One Pot Chicken Drumsticks with Beluga Lentils
I don’t even know how to start talking about this dish because I’m not sure I can capture all of the deliciousness that is happening in this pot. But I’ll try and do my best. A couple days ago, during my stroll through my local grocery store I came across these black Beluga lentils and, well you know me, I had to buy them and had to come up with a recipe for them immediately.
I just knew I wanted a delicious stew like dish with chicken drumsticks and fire roasted tomatoes. If you don’t cook much with lentils, they come in different colors, red, green, yellow and black.
What Are Beluga Lentils?
Black Beluga lentils are said to resemble Beluga caviar because they tend to glisten when they are cooked. They’re typically grown in the cooler parts of Canada or the US. But black or any other color they taste pretty much the same, so if you cannot find Beluga lentils, any lentils you have, you can use them in this dish.
What’s So Great About Lentils?
Lentils are a complex little carb that are chock full of fiber, magnesium, and folate. If you’re unfamiliar with these little morsels then allow me to introduce the two of you. They are a great addition to soups, stews, and rice dishes.
Ingredients In Chicken Drumsticks with Beluga Lentils
- Olive oil – We want a nice mild tasting oil to brown our ingredients in.
- Chicken – Drumsticks with the skin on. Feel free to use chicken breast or thighs if you’d prefer.
- Spices – Red pepper flakes, smoked paprika, and seasoning salt.
- Veggies – Leeks and zucchini, both sliced up nice and thin.
- Garlic – Fresh is what I used today but if minced is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Lentils – I used black beluga lentils today but any color will do!
- Herbs – Fresh thyme. If dried is all you have on hand just keep in mind that 1 tablespoon fresh equals 1 teaspoon dried.
- Wine – Sauvignon blanc is what I used today because I wanted something a bit drier with lots of flavor.
- Broth – Low sodium chicken broth so that we can control the salt content of our dish.
- Tomatoes – 1 entire can of fire roasted tomatoes.
- Seasoning – Salt and pepper to taste.
- Optional – I like to add sriracha to this dish to introduce a bit of heat!
Can I Use Chicken Breast?
You definitely can use either chicken breast or chicken thighs for this recipe, just keep in mind that switching up the protein from a bone in cut to a boneless piece will alter the cooking time. Just keep an eye on your dish to prevent any burning!
How To Make Chicken Drumsticks with Beluga Lentils
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prep your pot: 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.
- Brown the chicken: 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.
- Saute the sauteables: 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.
- Create the sauce: 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 F degrees.
- Finish the dish: 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.
Do I Have To Use Chicken?
You don’t have to use chicken if you have another protein you’d like to use up instead! I think this recipe goes really nicely with some stewing beef instead.
Don’t Want To Use Wine?
You don’t have to use wine if you’d prefer not to! Chicken broth will substitute 1 for 1 just as easily.
What Else Can I Use In This One Pot Meal?
Another great thing about this recipe, besides it being one pot and delicious, is the fact that it’s quite versatile. Although I give you a basic recipe here, feel free to add what you’d like to bulk it up a bit!
VEGGIES
- Spinach
- Broccoli
- Asparagus
- Peas
- Mushrooms
STARCHES
You don’t just have just use lentils, you can use some other starches if you’d like!
- Rice, long grain like Basmati to prevent stickiness
- Couscous
- Orzo (cooks way faster than lentils)
How To Make Chicken Drumsticks with Beluga Lentils In A Pressure Cooker
You can cook this in an Instant Pot on high pressure for 15 minutes. You can brown your chicken and saute your veggies before hand right in the pressure cooker as well, talk about a one pot meal!
Storing Leftovers
FRIDGE
Refrigerate leftovers in an airtight container in for 3 to 5 days.
FREEZER
Freeze in an airtight container for 1 to 2 months.
More Must Try One Pot Recipes:
- Spanish Chicken and Rice
- Spicy Pork Ragu with Orzo
- Hamburger Helper Lasagna
- Greek Chicken Orzo
- One Pot Cheesy Taco Orzo
- Chicken Florentine Gnocchi
- Chicken Piccata Pasta
- Cheesy Chicken Pasta
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One Pot Chicken Drumsticks with Beluga Lentils
Prep: 10 mins
Cook: 1 hr 20 mins
Total: 1 hr 30 mins
Serves: 4
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.
Equipment
Ingredients
- 3 tbsp olive oil
- 8 chicken drumsticks skin on
- 1/2 tsp seasoning salt or to taste
- 1/2 tsp red chili flakes
- 1 cup leeks cleaned and sliced (about 2 large leeks)
- 5 cloves garlic minced
- 1 tbsp smoked paprika
- 1 cup beluga lentils
- 1 cup white wine I used Sauvignon Blanc
- 14 oz fire roasted tomatoes 1 can
- 2 cups chicken broth low sodium
- 1 tbsp Sriracha sauce (optional)
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 large zucchini cut in half then sliced
- 1 tbsp fresh thyme for garnish
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 F degrees.
- 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.
Recipe Notes
- You can use chicken breast in this recipe if you prefer.
- You could use stewing beef for this recipe as well
- You can cook this in an Instant Pot on high pressure for 15 minutes.
- If you cannot find black Beluga lentils, any lentils will do.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 612kcal (31%)Carbohydrates: 40g (13%)Protein: 43g (86%)Fat: 26g (40%)Saturated Fat: 5g (31%)Cholesterol: 139mg (46%)Sodium: 1033mg (45%)Potassium: 715mg (20%)Fiber: 12g (50%)Sugar: 5g (6%)Vitamin A: 1955IU (39%)Vitamin C: 21.7mg (26%)Calcium: 124mg (12%)Iron: 7.1mg (39%)
Anne Richmond says
Fabulous with the black lentils, first time I had used them! As I couldn’t find the sriracha sauce, I just looked up the ingredients and winged it! Was very tasteful and comfort food on a cold winters’ night..thank you! It is now in my favourite recipes folder which my husband is pleased about!
Deb says
Oh wow! This was SO good! I had chicken thighs instead of drumsticks, and they looked so pretty in the dish when it was baked. A hearty dish with a great flavor. I can’t wait to try it again.
Jenn says
Made this tonight….so tasty! Used can of regular tomatoes as I didn’t have roasted, and instead of wine I just used a 28oz can of tomatoes. Love lentils and this showcases them so well!! Oh…served on a brown rice blend. Again…absolutely delicious!!
Leslee says
Simple recipe, but absolutely delish… I’ve made it twice this week with a few tweaks, so it’s a little bit different … we used black beans in a can and the kids scoffed it up. Thank you for a yummy one pot delight ❤️
Debi Sereda says
I have made this delicious dish several times and I just love how all the flavours work together. The black lentils are hard to find but worth the trouble.
Joanna Cismaru says
Glad to hear you loved this dish!
Debi says
What side dishes would you serve with this?
Nicole Beaulieu says
I would serve some nice greens like a salad, Brussels sprouts, broccoli, or asparagus.
Jen says
This is a fabulous recipe. I’ve used it many times when I have friends over for dinner and they always love it! Plus it’s so easy to prep and get in the oven, leaving plenty of time to tidy up and set the table. I have made it with both french and black lentils, and always use 4 bone-in chicken thighs when serving 4 people. This is such a great dish for entertaining! And it’s so delicious and savory! The reward to effort ratio is off the charts – a total winner for me.
Jas says
This looks like a great base recipe for what I want to make – a lentil, chicken and veggie dish. I’ll be subbing out onions for leeks because that’s what I have, and upping the spice level with some more complex flavors (I’m leaning towards using some oh my mom’s garam masala mix) but it’ll be a great place to build from I think!
Sylvia says
Thanks so much for sharing, it was not only delicious but easy to make, super healthy and the smell of nice food while it was cooking was so soothing!
Even my 5 and 2 years old boys asked for seconds and had all their veggies and lentils!
Only one tip, crush the garlic, don’t slice, and let it sit for 10 to 20 minutes before adding to the cooking, by doing so the garlic will retain all its goodness just let me if you were eating it raw!
Cheers from Auckland, NZ
Joanna Cismaru says
So happy you liked this because this is one of my favorites, my kind of food that I make on a regular basis at home.
Katie says
Yum! I adapted this for my instant pot tonight and it was delicious. Stirred in a tablespoon of red vinegar after cooking and served with a garlicky yogurt sauce. Thank you!
Joanna Cismaru says
Glad you liked this and great idea with making it in the IP.
Ann says
Katie, please tell me what your IP settings and time are.
Ruthie says
This turned out fantastic, I did use French lentils since that was what I had. Will definitely make again.
Fenne Kieken says
So glad you tried this recipe and enjoyed it.
Catherine says
Hi Jo. I am wanting to use the skinless,boneless chicken breast instead. Will the cooking time be less than an hour and will it be at the same oven temp at 375?
Fenne Kieken says
Yes the cooking time would be less but the temperature would be the same
Elaine says
Could you use a red meat instead of chick for this dish? If so which meat might be best?
Joanna Cismaru says
Yeah you probably could, probably some stew meat would be best.
Ann says
I want to try this but cook it in one of these new crockpot casserole dishes. How do you recommend doing this?
Joanna Cismaru says
Oh I bought one of those too, but haven’t really used it much. I would still brown the chicken first, just so you get that golden color, then I would add all the ingredients to the crockpot, with the chicken on top and turn the crockpot on. Now I haven’t cooked lentils in a crockpot before so I couldn’t really tell you how many hours it would take, and it depends if you do it on low or high. If you give it a try I would love to hear how it turns out.
Ann says
Wiil do.
Todd N. says
Is the dutch oven covered or uncovered in the oven?
Joanna Cismaru says
I kept it uncovered Todd.
Gary Varnum says
Jo, this sounds like it will be fantastic. But I have a question about using leeks. Do you just use the white portion of it, or do you chop up the green parts, too, like when using green onions? My ex is Korean and she used to call green onions “leeks” and used the whole thing in her dishes.
Thanks for all your wonderful recipes!
Joanna Cismaru says
I use both white and green parts of the leek, I usually trim the ends off, then wash it and slice it up. Sometimes you’ll notice there’s still dirt left so I usually take all the sliced leeks and put them in a bowl with cold water and rinse them off.
Gary Varnum says
Multumesc!
Florentina says
great dish… I cann’t wait to prepare it. It has lots of proteins and looks really tasty…