In a large, 3-quart pot over medium heat, brown chicken drumsticks for 10 minutes, rotating every 3 minutes. Remove chicken from the pot, and set aside.
In the pot, combine extra-virgin olive oil, crimini mushrooms, yellow onion, garlic, and salt. Cook for 7 minutes.
Add black pepper, water, tomato paste, tomato sauce, brown sugar, and cayenne, and simmer for 5 minutes.
Return chicken to the pot, reduce heat to low, cover, and simmer for 30 minutes.
Serve each drumstick with sauce and some vegetables.
Notes
Tasty Tip This recipe goes great with brown rice, plain pasta, or even one of the pilaf recipes in this book.