Season the chicken drumsticks with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Brown the chicken drumsticks on all sides, about 5 minutes per side. Once browned, remove them from the skillet and set aside.
In the same skillet, add the mirepois vegetables mix. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and continue sautéing for another minute.
Pour in the crushed tomatoes and chicken broth. Add dried oregano, dried basil, and red pepper flakes. Stir well to combine.
Place the browned chicken drumsticks back into the skillet, submerging them into the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes or until the chicken is cooked through and tender. Stir occasionally.
Serve the chicken drumsticks over cooked pasta, rice, or mashed potatoes.
