Preheat your oven to 400°F (200°C).

Clean and pat dry chicken drumsticks, then season with salt, pepper, basil, thyme, and rosemary.

In a preheated skillet, heat olive oil and sear drumsticks until golden brown, about 4-5 minutes per side.

Remove chicken and cover with foil to keep warm.

In the same skillet, melt butter and sauté onions and bell peppers for 4-5 minutes, then add minced garlic and sauté for 1 minute.

Sprinkle flour over the vegetables, combine, and cook for 1-2 minutes. Gradually add chicken broth, milk, and heavy cream while stirring to prevent lumps.

Let the mixture simmer for 5-7 minutes until it thickens, then stir in chicken bouillon and parsley. Adjust seasoning.

Return seared drumsticks to the skillet, making sure they are submerged in the sauce.

Transfer skillet to the oven and bake for approximately 40 minutes or until the internal temperature reaches 165°F (74°C).

Remove from oven, let cool slightly, and serve hot, garnished with parsley.