Start by seasoning the chicken drumsticks with salt and pepper.

In a large skillet, heat some oil over medium-high heat. Sear the drumsticks for about 5-7 minutes until golden brown on all sides.

Remove the chicken from the skillet and set aside.

In the same skillet, add finely chopped garlic and sauté for a minute until fragrant. Add flour to create a roux.

Gradually whisk in the heavy cream, then add the smoked paprika and Dijon mustard. Let it simmer until the sauce thickens, about 5-8 minutes.

Return the chicken drumsticks to the skillet and coat with the sauce. Cover and cook for another 15-20 minutes until tender.

Serve the creamy chicken over a generous serving of steamed rice, garnishing if desired.