Ingredients:

6-7 chicken legs

Chicken seasoning

Salt, to taste

Black pepper

Vegetable oil, for frying

1 onion, chopped

1/2 leek, sliced

350 grams champignons (mushrooms)

2 cloves of garlic, minced

Butter

2 tablespoons flour

100 ml dry white wine

250 ml cream

Dry rosemary

Parmesan cheese, grated, to taste

Young green onions, for garnishing

Potato Ingredients:

3 potatoes, peeled

Salt, to taste

1/2 onion, chopped

2 cloves of garlic, minced

100 ml cream (optional)

Instructions:

For the Chicken:

Prep the Chicken: Season the chicken legs with chicken seasoning, salt, and black pepper. Massage well to ensure the chicken is fully coated.

Fry the Chicken: In a large skillet, heat vegetable oil over medium heat. Fry the chicken legs until well browned on both sides. Remove and set aside.

Make the Sauce: In the same skillet, add a bit more oil if needed, and sauté the onion, leek, and mushrooms until softened. Season with salt. Add the minced garlic and a knob of butter, stirring until the garlic is fragrant.

Thicken the Sauce: Sprinkle flour over the vegetables, stirring to combine. Pour in the dry white wine and cream, and bring to a simmer. Cook for 5 minutes, or until the sauce thickens. Add a pinch of dry rosemary.

Combine and Bake: Return the chicken legs to the skillet, spooning the sauce over them. Sprinkle grated Parmesan cheese on top. Bake in a preheated oven at 210°C (410°F) for 30 minutes.

Garnish: Sprinkle young green onions over the baked chicken before serving.

For the Potatoes:

Cook the Potatoes: Cut the potatoes into cubes and boil in salted water until tender.

Sauté: In a separate pan, sauté the chopped onion and garlic in a bit of butter or oil until translucent.

Combine: Drain the potatoes and add them to the onion and garlic. Pour in the cream

(optional) and season with salt. Cook together for a few minutes until the potatoes are coated in the creamy mixture.