1. Preheat the oven to 180° C. In a Dutch oven (or oven-proof casserole dish), heat oil over a medium-high heat. Once hot, brown drumsticks on both sides, approx 3-4 minutes per side. Remove drumsticks and set aside.
2. In the same pot, add onions and cook until translucent, about 2 minutes. Add carrot and celery and cook for another 2 minutes. Add the tomato paste and Worcestershire sauce and stir vigorously to cook out the tomato paste. It should turn dark and thick, but should not burn.
3. Deglaze with white wine: Pour the wine in and allow it to bubble. Use a wooden spoon to scrape up any sticky bits from the bottom of the pot.
4. Sprinkle over the flour and stir vigorously to cook out the flour. You want to form a paste with no obvious lumps. Once the flour paste is smooth, gradually pour in the chicken stock while stirring.
5. Add the potatoes and herbs and stir. Then place the drumsticks on top of the sauce and potatoes, skin side up.
6. Bake in the oven, uncovered, for 45 minutes to an hour, until a thermometer shows the thickest part of a drumstick has reached 75° C.

Tips

Use a medium bodied, dry white wine like Pinot Gris for the best deglazing!  

FAQs

Why do chicken drumsticks take longer to cook?

Dark meat, such as chicken thighs, legs, and drumsticks will take longer to cook, because they have a higher fat content and density.

How do I keep my casserole from drying out?

This casserole recipe should ensure that there is lots of juicy and tender chicken, but if you feel the chicken is drying out, feel free to cover the casserole with aluminium foil for the last 10 minutes of cooking!