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Preparation time
20 minutes
Total time:
1 hour 20 minutes
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Ingredients
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12 chicken drumsticks, without the skin
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30 ml (2 tbsp spoon) olive oil
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1 onion, minced
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2 garlic cloves, minced
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125 ml (1/2 cup) white wine
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300 g (2 cups) peeled Butternut cut into cubes without seeds
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1 box of 398 ml (14 oz) diced tomatoes
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250 ml (1 cup) chicken broth
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55 g (1/4 cup) dried lentils from Le Puy
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30 ml (2 tbsp) of parsley de persil chopped
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Directions
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With the rack in the middle position, preheat the oven to 350°F (180°C).
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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.
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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.
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Sprinkle with the parsley. Serve the chicken with bread, pasta or rice, if desired.
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