To make the sauce, place the shallot, garlic, tomato paste mixture, red wine vinegar, mustard, and Worcestershire sauce in a screw top jar, cover with the lid, and shake vigorously until well blended.
Rinse the chicken drumsticks and pat dry with paper towels.
Place the drumsticks in a large oven proof dish, pour over the sauce, and let stand for at least 2 hours, in the refrigerator, occasionally spooning the sauce over the chicken.
Preheat the oven to 375°F/190°C.
Cook the chicken drumsticks in the oven for 20 to 25 minutes, or until thoroughly cooked.
Spoon the sauce over the chicken or turn the chicken over during cooking.
Transfer to a serving plate, sprinkle with chopped parsley.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.