Season the chicken

• Add the chicken drumsticks to a bowl and drizzle with avocado oil.
• Season generously with Creole seasoning, onion powder, garlic powder, paprika, thyme, chicken bouillon, salt and pepper.
• Mix well, making sure to get the seasoning under the skin too.

Sear the chicken

• Heat avocado oil in a pan and sear the chicken on both sides.
• You don't need to cook it all the way through.
• Remove and set aside.

Sauté the vegetables

• In the same pan, melt the butter.
• Add the sliced onion and bell peppers and sauté until they start to become translucent.

Add garlic and flour

• Add the minced garlic and sauté for another minute.
• Sprinkle in the flour and continue cooking until the flour is incorporated and cooked out.

Make the gravy

• Slowly pour in the chicken broth while stirring.
• Add the parsley and season with Creole seasoning, onion powder, garlic powder and a little more chicken bouillon.
• Bring to a simmer, stirring until the gravy thickens.

Bake

• Pour the gravy and vegetables over the chicken in a baking dish.
• Cover tightly with foil and bake at 190 °C until the chicken is fully cooked and tender.

Broil (optional)

• Broil uncovered for a few minutes at the end to brown the chicken.

Serve

• Serve over rice and garnish with fresh parsley.