Season the Chicken Drumsticks with salt and pepper. Heat oil in large saucepan. Fry the chicken on all sides until brown.
Add Thyme, Bay leaf and garlic. Cook for 1 minute. Add enough cold water to cover chicken. Simmer gently for 20 mins.
Add potatoes, shallots and carrots, continue to simmer for 30 mins.
Add asparagus and stock cube and cook for a further 5 minutes. Serve with brown rice.