chicken with beluga lentils

 A very tasty and easy one pot meal

• 3 tablespoon olive oil
• 8 chicken drumsticks (skin on)*
• ½ teaspoon red chili flakes
• 250g leeks (cleaned and sliced)
• 5 cloves garlic (minced)
• 1 tablespoon smoked paprika
• 250g beluga lentils (dry or precooked pack)*
  
• 250ml dry white wine
• 1 pack sun roasted tomatoes
• 500ml chicken broth
• 1 tablespoon chilli sauce
• salt and papper
• 1 large courgette (cut in half then sliced)
• optional: 
• 1 tablespoon chilli sauce
• 1 tablespoon fresh thyme (for garnish)

• * Also works with chicken breasts or thighs and other types of lentils 
• 
  
• Equipment: large lidded casserole dish that can go from stove top to oven
•  
  
  Heat the olive oil over medium high heat.
  
  Season the chicken drumsticks with salt and red chili flakes, then add the drumsticks to the casserole and brown on all sides, for about 5 minutes. 
  
  Transfer the chicken drumsticks 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 (if using dry lentils), sun dried tomatoes and white wine. Add the chicken broth, chilli sauce (if used), stir everything together and taste for seasoning. Adjust with salt and pepper as necessary. Preheat your oven to 180C. Cook the lentils for about 10 minutes, they will not be cooked through. Add the courgette to the pot (and lentils if using precooked), stir then place the chicken on top of everything. Place the casserole in the oven and cook for about 1 hour or until the lentils are cooked through. Garnish with fresh thyme (if used) and serve immediately.

•