Remove the skins from the drumsticks if preferred, using short strokes of a knife while gently peeling it away.

Remove the rinds from the bacon and place them in a large frying pan over a medium heat. Cut the bacon into pieces and add them to the pan. Cook for about 5 minutes until crisp, then remove the bacon pieces from the pan.

Brown the drumsticks in the bacon fat for about 10 minutes, turning for even colour. If you have skinned the chicken, you may have to add some of the skin to the pan for browning. Discard any skin or bacon rinds once the chicken is browned.

Meanwhile, peel and roughly chop the onions, peel and crush the garlic, scrub the potatoes and cut them into 1/2 in (15 mm) cubes. Place the onions, garlic and potatoes in a flameproof casserole.

Add the drumsticks to the casserole with the olives, lemon juice, chicken stock and bacon pieces. Season with pepper, add the herbes de Provence and cover and cook in the oven for 1 1/2 hours, removing the lid after 1 hour.

Preheat a serving dish.

Spoon the cooked drumsticks and the vegetables into the warmed serving dish to keep them hot while the sauce is being prepared.

For the sauce, mix the cornflour and 2 tablespoons of water to create a smooth paste. Add this paste to the liquid in the casserole dish. Bring the sauce to the boil, stirring it until it has thickened slightly. Spoon the sauce over the drumsticks and sprinkle with the fresh chopped parsley.

Serve immediately with fresh bread and green vegetables or a salad.