1. Season the chicken legs with salt and pepper.
  2. Fry the bacon on medium heat in a Fortalit Dutch Oven for 3 minutes.
  3. Scoop out the bacon and cook the chicken legs two at a time for ± 5 minutes in the bacon fat until they are brown all around.
  4. Remove the legs from the pan, add the onion, carrot and garlic and fry for 3 minutes in the frying liquid.
  5. Stir the tomato purée through the vegetables and fry for 1 minute.
  6. Pour the stock and wine into the pan, put the chicken pieces in and add the thyme and bay leaf.
  7. Bring the dish to the boil and cook the chicken for an hour on low heat with the lid on the pan.
  8. Stir the dish halfway.
  9. Mix the flour with 1 tbsp of the butter into a dough.
  10. Carefully remove the cooked pieces of chicken from the pan and crumble the flour-butter dough over the hot sauce in the pan and stir well so that the sauce binds.
  11. Lower the heat and let the sauce simmer for another 10 minutes.
  12. Meanwhile, heat the rest of the butter in a frying pan and fry the mushrooms in it for 3 minutes on high heat, until brown and cooked.
  13. Sprinkle with salt and pepper.
  14. Add the mushrooms and chicken pieces to the sauce and serve with some fresh thyme.


Delicious with boiled broccoli and fried baby potatoes