Add olive oil and sliced onion to a large skillet. Sauté until the onion is soft, then add the roast chicken drumsticks and cook to let the flavors blend.

Stir, then add the cherry tomatoes, previously washed and diced.

Stir again, then add some vegetable broth, previously made by simmering carrot, celery, onion, and salt in cold water for 30–35 minutes over low heat.

If the mixture gets too dry, add more broth. Add bay leaves, cover, and cook for 20 minutes.