Wash the chicken drumsticks and remove any remaining feathers. For extra safety, briefly pass them over a gas flame to burn off any tiny feathers.

Wash the vegetables (celery, carrot, and onion) and dice them.

In a skillet, add some oil, then the diced vegetables, bay leaf, and chili pepper. Sauté for 10 minutes until softened.

Add the chicken drumsticks and brown them, being careful not to burn the vegetables (add a little water if needed).

Once browned, add the beer and let it evaporate.

Add the cherry tomatoes, cut into wedges. Cook for 5 minutes until they soften.

Add enough water to just cover the ingredients. Season with salt and cook until all the water is absorbed.

About 5 minutes before turning off the heat, add the olives (make sure to pit them first).

When done, plate the chicken and sprinkle with chopped parsley. And there you have it—the dish is ready!