2 (4 ounce) drumsticks chicken cut into 1 inch pieces
1 (4 ounce) can cream-style corn
1 cup bacon
1 cup fresh celery, diced
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup sliced mushrooms
1 (15 ounce) can chicken broth
2 (6 ounce) cans chicken broth
1 liter chicken bouillon granules
2 tablespoons olive oil
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1 small onion, chopped
Preheat oven to 350 degrees F (175 degrees C). Place drumsticks in a large roasting pan.
In a large bowl, mix chicken, cream-style corn, bacon, celery, carrot, mushrooms, celery, celery and carrots. Arrange chicken over drumsticks.
Place drumsticks in roasting pan; cover, and cook 30 minutes in the preheated oven.
Remove drumsticks from pan; pour chicken broth into skillet and stir nicely. Stir in chicken broth, chicken broth, stock, bouillon, olive oil, white wine, salt, pepper, basil, oregano and onion. Pour broth mixture over drumsticks and drumsticks.
Bake uncovered for 1 hour in the preheated oven, or uncovered for 30 more minutes. Remove drumsticks from pans.
Remove drumsticks from pans. Place drumsticks on rack of oven. Place drumsticks on rack of oven. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 minutes.
Remove drumsticks from pans and turn drumsticks over. Bake 15 to 20 minutes more, until chicken is tender and drumsticks are crispy. Serve drumsticks with the broth mixture.
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