Halve the garlic lengthways and then cut into fine slices. Wash the legs, pat dry and season with salt and pepper.

Now heat the olive oil moderately in a pan and carefully sauté the garlic for about 2 minutes. Remove the garlic from the pan, continue heating the olive oil and fry the legs in it. Deglaze with the meat stock and wine. Add garlic again

Now add the bay leaf and let everything stew for about 25 minutes. Remove the legs and brown them in the oven for 5 minutes. Reduce the sauce to about half. Remove the bay leaf. Now puree the garlic cloves.

Arrange the chicken legs on preheated plates, add the potatoes, pour a little sauce over them and serve.