Wash and chop the vegetables!
Pat the drumsticks dry with paper towels.
In a pot, heat the oil and sauté the drumsticks over high heat until well browned on all sides.
Then remove them to a bowl and add the vegetables.
Sauté for 2 minutes over low heat.

Add the drumsticks back and deglaze with the wine and lemon juice.
Add the thyme and season with salt and pepper.
Pour in hot water to cover the surface and simmer for 30 minutes.
Once the dish is ready, remove the drumsticks and puree the sauce with an immersion blender or in a food processor.
Return the drumsticks to the pot and bring to a boil.

Meanwhile, while the chicken is cooking, prepare the rice.
Rinse the rice thoroughly with cold water.
In a pot, heat the oil and sauté the onion for 2 minutes.
Then add the rice and continue sautéing.
Add the carrots, hot broth, and peas.
Season with salt and pepper, cover with a lid, and cook over low heat for 15 minutes.
At the end, once the water is absorbed, fluff with a fork.