Preheat oven to 190°C. Heat oil in a large frying pan on medium. Add eschalots and cook for 6-7 minutes, shaking pan frequently, until pale golden. Sprinkle with sugar and cook for another 3 minutes, until lightly caramelised. Transfer to a baking dish.
Add chicken drumsticks, stock, wine, thyme and ½ teaspoon coarsely ground pepper to baking dish. Combine well and cover dish with foil. Bake for 30 minutes, stirring once.
Remove foil and cook for another 10 minutes, basting and turning chicken once or twice. Transfer chicken and eschalots to a serving dish and keep warm. Strain cooking liquid into a saucepan and simmer for 5 minutes, until slightly reduced. Season to taste and spoon over chicken. Serve immediately.