Mix the white wine with the olive oil, juice of 1/2 lemon, all the spices and 1 teaspoon of tomato puree. With the resulting mixture, coat the chicken legs and leave them in a covered container to marinate for an hour.
Meanwhile, heat a little oil and fry the cleaned and sliced potatoes for a short while, so they obtain a light tan and crisp.
Remove them, top up with more oil if necessary, add the chopped onion and fry this with the mushrooms. After they're braised, fry the chicken on both sides quickly.
Pour the fried potatoes and mushrooms with onion into an oven dish. Arrange both legs with the marinade on top.
Pour in the olive oil in a thin trickle and put it to bake about 30 minutes, or until fully cooked.
Serve the chicken legs with potatoes and mushrooms with the halved small tomatoes and lemon slices for garnish.