Stewed chicken in wine

Heat 50 g of butter in a frying pan. Sprinkle the chicken legs with salt and pepper and bake them in brown for 4 minutes. Take out of the pan. Fry the garlic for 3 minutes in the remaining shortening. Add the flour and cook for 2 minutes. Add the wine and bouillon tablets and stir until smooth. Put the chicken back in and add so much water that the chicken is just underneath. Bring to the boil while stirring and simmer for 30 minutes on low heat. Add the frozen wok vegetables after 20 minutes.

In the meantime, peel the potatoes and cook in salt for 20 minutes in water. Drain and collect 100 ml of cooking liquid. Mash the potatoes with the cooking liquid and the rest of the butter with the puree mash. Season with salt and pepper.

Spoon the chicken with the vegetables and sauce in deep plates and serve with the puree.