One Pot Chicken Drumsticks with Beluga Lentils from Jo Cooks
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Stir in the smoked paprika, then add the beluga lentils, fire roasted tomatoes and whine wine.
Turn the heat down to medium and add the leeks and garlic cloves. Stir around a bit and cook for about 3 minutes or until the leeks soften and become translucent.
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.
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.