In a large plate, place our drumsticks and use a paper towel pat dry the meat.
Roll the drumsticks in the flour and set aside. Season with salt.
Heat a large pan or pot (I use my Le Creuset) over medium heat. Once hot, drizzle half of the olive oil and cook the drumsticks for 4-5 min on each side. Once cooked, set aside in a plate. Cover loosely with some aluminium foil. Heat the same pan or pot over medium heat. Once hot, drizzle the rest of the olive oil and sauté the onion and garlic. Deglaze with the white wine and let it reduce by half. Add the peppers and tomatoes (unlike my video tutorial, I did keep the seeds with the juice).
Let it cook for 15-20 minutes on low so the flavours come together.
Add the chicken drumsticks and let it cook on low for another 15-20 minutes.
Serve with some rice. Bon Appétit!