- 600g chicken legs
- 1 boiled bamboo
- 4 potato
- flour
- vegetable oil
- 1 knob garlic
- 2 onion
- 250ml red wine
- 200ml chicken soup stock
- salt and pepper
- kinome
- Cut the onion into mince, and mash the garlic, peel the potatoes.
- Coat the chicken with flour, heat the oil in a pan, and fry to both side until golden brown on the surface. Add the onion and garlic and fry.
- Add the red wine, chicken soup stock, salt, pepper, bamboo, and water for cover the surface on the ingredients, and drop-lid, over a high heat until, comes to boiling, when it comes to the boiling reduce the heat to low heat, add the potato, and simmer for about 1-2 hours.
- Arrange it on dish, and garnish with kinome.