Stewed Chicken Drumettes

Name: Stewed Chicken Drumettes
Cuisine: American
Ingredients: Stewed Chicken Drumettes; 6 ounces roasted red bell pepper, julienned; 4 ounces fresh local white cheese of choice, cut into ½ ounce sticks; 8 ounces fresh spinach, sautéed in olive oil or butter and drained; 8 ounces fresh spinach, sautéed in olive oil or butter and drained; 2 teaspoons shallots, minced; 8 ounces fresh spinach, sautéed in olive oil or butter and drained; 1 teaspoon Creole seasoning (Tony Chachere’s brand preferred); 2 teaspoons garlic, minced; Caramelized red onion; Flat leaf parsley, chopped; Roasted red pepper; Stewed collard greens; 30 blanched asparagus spears; Black-eyed peas, cooked; ½ cup red wine; 2 cups chicken stock; ½ teaspoon ground white pepper; 1 teaspoon Creole seasoning (Tony Chachere’s brand preferred); 3 tablespoons extra-virgin olive oil; ¾ teaspoon kosher salt; 6 chicken drumsticks (about 1 pound)