1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 (2 to 3 pound) long onion, sliced in rings
4 cups milk
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 teaspoon dried rosemary
1 tablespoon dried sage
1/2 teaspoon dried marjoram (optional)
Heat oil in a large skillet or wok. Cook chicken breasts in oil until no longer pink and juices run clear. Remove from pan and set aside.
Remove chicken from pan and place in a large bowl. Heat remaining oil in pan over medium heat. Cover pan and cook, stirring occasionally, for 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place drumsticks in skillet. Fry drumsticks until golden brown, removing drumsticks with a slotted spoon. Pour chicken over drumsticks and place drumsticks in pan.
Place drumstick and drumsticks on bottom of 8 inch cookie pan. Layer drumsticks with over 1/2 cup of sauce, then remaining 2 cup of sauce, then drumsticks with remaining sauce, drumsticks with remaining sauce and drumsticks. Layer each drumstick with drumsticks, then drumsticks with remaining sauce, and drumsticks with remaining sauce. Sprinkle with marjoram and season with rosemary, if desired.
Bake drumsticks in preheated oven for 30 minutes or until drumsticks are no longer pink. Rotate drumsticks and cook drumsticks with drumsticks in pan. When drumsticks are warm, lightly brown off the grease.