How to cook
With a marinade of wine, chopped vegetables and spices, cover the chopped portions of leg and leave there for 3-4 hours.
Once removed, drain the meat and fry in batches in butter on all sides until golden – pink in color.
The vegetables from the marinade are drained and fried in oil, add flour and wine.
The meat is placed in a baking dish, pour in the sauce, which is cooked up and ready. Remove the meat and strain.
Distribute the meat in dishes as portions. Pour the sauce on.
Boil the potatoes whole, peel them and use as a side dish, sprinkled with seasonings.