Heat oil in a deep pan. Fry the chicken legs to complete readiness of the meat. Remove them if necessary, then add a little more oil and fry the flour. Dilute the cream wine and if it looks very thick, add a little hot water.
Allow to boil for a few minutes, stirring gently. Finally, season to taste with seasoning sauce to taste. Meanwhile, boil the potatoes, then mash them with butter, fresh milk, and salt to taste.
Serve the chicken, sprinkled with sauce and a side of mashed potatoes. Excellent combination with a glass of chilled white wine.