1/4 cup extra virgin olive oil
1 cup vegetable seasoning
10-12 Chicken drumsticks, washed but with skin on
2 tsp. Frank Davis poultry Seasoning
2 tsp. Pepper free seasoning or Bronzing mix
2 packets chicken gravy mix
2 cups bottled water
1 Tbsp Kitchen bouquet
6 cups steamed, buttered rice
1 doz. hot pistolette rolls
First, in a heavy 5-quart Dutch oven, heat the extra virgin olive oil until it sizzles. Then stir in the veggie seasoning mix and, over medium-high heat, cook it until the seasonings wilt and turn clear. Note: it is not necessary to caramelize the vegetables for this dish - you just want them softened.
In the meantime, wash the drumsticks thoroughly, pat them dry with a handful of absorbent paper towels, and season them liberally with both the poultry seasoning and the pepper-free or bronzing mix. Remember - you don't want to go scant on this step - this is the only direct seasoning the dish will get. Now, in the same Dutch oven you cooked down the veggies in, sauté the chicken legs until they are nicely browned and toasty.
Then in a separate saucepan make your gravy - simply use 2 packs of the chicken gravy mix and prepare it accordingly to package instructions (1 cup boiling water, stir in the packet, simmer until it turns smooth and thickens). When it's ready, color it up a tad by whisking in the Kitchen Bouquet.
Finally, when the gravy is ready, pour it evenly over the chicken in the Dutch oven, cover the pot tightly, and bake the legs in the oven at 350 for about an hour and 15 minutes or until the chicken begins to show signs of falling off the bones.
Then when you're ready to eat, imply skim off the excess quantity of fat that floated to the surface during oven-simmering, and serve the sauce and chicken pieces with a generous helping of steamed rice and a salad. Oh, yeah - ya gotta have some pistolettes for soppin'!
You can use chicken thighs for this recipe if you choose, but do not use white meat pieces. The white meat is way too lean to oven simmer and it takes the bulk of the flavor away from the dish.
Instead of serving this dish over rice, you can also serve it over your favorite form of pasta or a big pile of fluffy mashed potatoes. And if you keep it a secret, out in the country, they love to dish this up over hot grits!