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1
Preheat oven to 350 degrees F. Wash drumsticks with cold water and pat dry with a paper towel.
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2
Dust with flour and shake off the excess.
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3
Heat oil in an oven-safe deeper skillet or a pan and brown drumsticks until all sides are lightly golden.
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4
Take out, sprinkle with 1/2 tsp salt and some black pepper and set aside.
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5
Add onions to the skillet and saute for a few minutes until they are translucent.
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6
Pour in wine and scrape any brown bits from the bottom of pan and stir them back into the saute.
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7
Let simmer for a couple of minutes.
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8
Add garlic, carrots, celery, olives, and tomatoes including any tomato juice.
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9
Season with salt and black pepper.
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10
Combine well and return chicken pieces to the pan.
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11
You can leave them on the top of the sauce for a prettier plate or you can submerge them in the sauce.
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12
Rinse dry bay leaves with cold water and add to the pan together with fresh rosemary.
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13
Cover the pan with a lid or double-layered aluminum foil and bake for 50 minutes or until the meat starts coming off the bone.
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14
Take out of the oven and sprinkle with fresh Italian parsley.
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15
Serve with pasta, mashed potatoes, or my toddlers favorite, rice.
