Make a couple of slits in the flesh of each drumstick. Place drumsticks and thighs in a large bowl and season with turmeric, salt and pepper. Mix together until well coated. Set aside.

Warm the oil in a large 12-inch pan over medium heat. Add the onion and a pinch of salt and sauté until tender and translucent, about 8 minutes. Add the garlic and cook for 2 minutes. Add white wine, if using.

Add the chicken to the pan and cook for about 3 minutes on each side. Add the lemon juice and ¼ cup of hot water.

Turn the chicken in the sauce to coat all sides and scrape all the crispy bits with a wooden spoon. Reduce the heat to medium-low, partially cover, and simmer, turning occasionally until the chicken is cooked through, about 35 minutes.

Taste for seasoning and garnish with parsley