On a cutting board, use a sharp knife to cut the onions in half, then into thick slices, and slice the garlic.
Place a large pot over high heat and allow it to get very hot. Add 2 tablespoons of olive oil.
Sear the chicken drumsticks well on all sides until nicely browned, seasoning with salt and freshly ground black pepper.
Remove the drumsticks from the pot, leaving the rendered fat behind. Add the remaining olive oil and sauté the roughly chopped onions together with the garlic for 3–4 minutes, until they begin to soften and caramelize.
Add the tomato paste and sugar, stir well, and deglaze with the red wine.
Once the red wine has evaporated, return the drumsticks to the pot. Sprinkle with the flour and stir well until the flour is fully incorporated and no longer visible.
Add the chicken stock, chopped tomatoes, bay leaf, allspice, salt, and freshly ground black pepper.
Reduce the heat, partially cover the pot, and let the drumsticks simmer for at least 55–60 minutes, until fully cooked and the sauce has thickened.
While the chicken is simmering, place the potatoes in a large pot filled with cold water.
Place the pot over high heat, add salt, and bring the potatoes to a boil.
After approximately 40–45 minutes, check whether the potatoes are cooked by inserting a small knife into one of them.
Once cooked, transfer the potatoes to a colander and let them stand for 5 minutes to allow any excess moisture from boiling to evaporate.
Return the potatoes to the pot, add the butter and a little of the heavy cream.
Using a potato masher, begin mashing the potatoes, gradually adding the remaining heavy cream.
Taste and adjust the seasoning with salt, if needed, and add freshly ground black pepper.
Once the dish is ready, remove it from the heat, add the thyme, give it one final stir, and serve together with the mashed potatoes.
