1. Make a couple of slits in the flesh of each drumstick. This allows the drumsticks to cook faster and for all the flavors to seep in. In a bowl, season the drumsticks with the turmeric, salt, and pepper. Set aside.
2. In a large pan with a lid (12-inch works well), heat the oil over medium heat. Add the onion, sprinkle with a little salt, and cook, stirring occasionally, until soft and golden, about eight minutes. Add the garlic and cook for two minutes. Splash with the wine (if using).
3. Add the drumsticks to the pan. It’s okay if they overlap a little, just scoot them around once in a while. Cook until the chicken takes on a little color, about three minutes on each side. Add the lemon juice and a scant 1/4 cup hot water. Turn the chicken pieces in the sauce to coat all sides, and scrape up all the crispy bits.
4. Reduce the heat to medium-low, partially cover, and simmer, turning once in a while, until the chicken is cooked through and tender, about 35 minutes. Taste as it cooks and make delicious. More salt, pepper, lemon juice? Garnish with parsley, if using, and serve.
This recipe can be made a few hours in advance, but leave the chicken in its juice in the pot. You might need to drizzle in a little more water when reheating. Can be stored in the fridge for up to 3 days or in the freezer for up to three months.