Preheat the oven to 450°F. In two batches, brown the garlic, shallots, carrots, and celery in a cast iron skillet with a couple tablespoons of avocado oil over medium high heat. Once browned, place them in a large Dutch Oven. Add the herbs, lemon zest, and prunes and mix everything together.
Season your drumsticks with salt and pepper. Then, brown them in a cast iron skillet over medium high heat.
Put the drumsticks on top of the vegetables in the Dutch oven and top with the cabbage wedges.
Whisk the chicken broth, ½ cup of avocado oil, and apple cider vinegar together in a separate bowl. Once mixed, pour it over the cabbage in the Dutch oven.
Add a sprinkle of salt and pepper on top, lay a sheet of heavy duty aluminum foil over the top of the cabbage, put the lid of the Dutch oven on top tightly, and crimped the edges to make a tight seal.
Pop the Dutch oven into your oven for 70 minutes. Serve the chicken with garlic and purple cauliflower mashed “potatoes,” and baked Japanese yam!