Rub the legs on both sides with salt and pepper. Heat butter in a frying pan with a lid and then fry the bacon and onions vigorously on a high heat setting.
Place the chicken pieces on top and fry them briefly. Deglaze with water and add the parsley stalks. Also gives good taste to the sauce.
Put the lid on and stew everything in the oven at 180 ° for 60 minutes. Then remove the lid and add the mushrooms. Now fry everything again for 20-30 minutes without a lid. Then the legs are crispy too.
Finally, take the parts out and keep them warm. Refill the stewed liquid and bring it to the boil on the stove. Use the whisk to stir in the cornstarch dissolved in a little water to thicken the sauce.
Now fold in the chopped parsley and season the sauce well again. Put everything on the plate with boiled potatoes and enjoy your meal.
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