One Pot Chicken Drumsticks with Beluga Lentils

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• 3 tablespoon olive oil
  Ingredient note

  Source: 3 tablespoon olive oil
• 8 each chicken drumsticks (skin on)
  Ingredient note

  Source: 8 chicken drumsticks (skin on)
• ½ teaspoon seasoning salt (or to taste)
  Ingredient note

  Source: ½ teaspoon seasoning salt (or to taste)
• ½ teaspoon red chili flakes
  Ingredient note

  Source: ½ teaspoon red chili flakes
• 1 cup leeks (cleaned and sliced about 2 large leeks)
  Ingredient note

  Source: 1 cup leeks (cleaned and sliced about 2 large leeks)
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• 1 tablespoon smoked paprika
  Ingredient note

  Source: 1 tablespoon smoked paprika
• 1 cup beluga lentils
  Ingredient note

  Source: 1 cup beluga lentils
• 1 cup white wine (I used Sauvignon Blanc)
  Ingredient note

  Source: 1 cup white wine (I used Sauvignon Blanc)
• 14 ounce fire roasted tomatoes (1 can)
  Ingredient note

  Source: 14 ounce fire roasted tomatoes (1 can)
• 2 cups chicken broth (low sodium)
  Ingredient note

  Source: 2 cups chicken broth (low sodium)
• 1 tablespoon Sriracha sauce (optional)
  Ingredient note

  Source: 1 tablespoon Sriracha sauce (optional)
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon pepper (or to taste)
• 1 each large zucchini (cut in half then sliced)
  Ingredient note

  Source: 1 large zucchini (cut in half then sliced)
• 1 tablespoon fresh thyme (for garnish)
  Ingredient note

  Source: 1 tablespoon fresh thyme (for garnish)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. 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.
2. 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.
3. 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.
4. Stir in the smoked paprika, then add the beluga lentils, fire roasted tomatoes and white wine.
5. Add the chicken broth, Sriracha sauce, stir everything together and taste for seasoning. Adjust with salt and pepper as necessary.
6. Preheat your oven to 375℉.
7. 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.
8. Place the Dutch oven in the oven and cook for about 1 hour or until the lentils are cooked through.
9. Garnish with fresh thyme and serve immediately.