Rinse the drumsticks under the tap and pat dry with kitchen paper. Remove the skin by pulling it towards the thin end of the drumstick.
With a sharp knife make 4 slits into each piece . Coat each drumstick with mustard, making sure some goes into the slits. Wrap a rasher of pancetta around each drumstick and place in an ovenproof dish.
Wash the rosemary and sage.
Drizzle the drumsticks with olive oil. Sprinkle with the sage leaves and rosemary needles. Add the unpeeled garlic.
Season with a pinch of salt and a generous grind of black pepper. Pour the wine over the drumsticks and put them in the oven for 45 minutes.
Spoon the cooking juices over the chicken a couple of times while it’s in the oven.
Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, put it back in the oven for a bit longer.