In a large skillet, brown drumsticks in oil and butter. Place in a
3 qt Dutch oven. Top with onion slices. In the same skillet, heat
tomatoes, bouillon, and seasonings until bouillon is dissolved. Pour
over the drumsticks. Cover and bake at 325°F for 2 hours, basting
once or twice. Add potatoes and zucchini. Cover and bake for
20 minutes. Remove drumsticks and vegetables to a serving dish and
keep warm. Combine the corn starch and water until smooth; stir into
tomato mixture. Return to the oven, uncovered for 10 to 15 minutes or
until slightly thickened. Pour over drumsticks and vegetables.
Sprinkle with parsley.
