Boil the chicken legs until semi-cooked - about 15 min. In an oven dish, arrange the roundly sliced potatoes, then the sliced mushrooms on top.
Sprinkle with the spices and salt.
Arrange the semi-cooked chicken legs on top.
Pour the beer over the chicken legs.
Pour on part of the chicken broth, enough so that it reaches the chicken legs.
Distribute the butter in lumps everywhere and put the oven dish in the oven.
Baste the chicken legs with the broth 2-3 times during baking so that they become juicy.
Bake about 40 min. at 356°F (180 °C).