Chicken with herbs and white wine sauce

Serves 4.
4 chicken legs
a mixture of dried herbs ( they work best in the oven ): thyme, basil, rosmarin, chervil,coriander,garlic and some
bay leafs.

Take a non-stick pan, *paint* the pan with some liquid butter, make two cuts on each chicken leg so that you can insert in each a garlic clove, put the chicken in the pan and sprinkle the mixture of herbs on top.
Also i added some chopped fresh champignon mushrooms in the pan.

Heat up the oven to 200 C, pour a glass of dry white wine and cover the pan with tin foil.
The chicken legs will stay in for 30 minutes with the tin foil on top and next to an hour without the tin foil .
In between you will check the chicken and in case it gets dry on top get some of the liquid in the pan and pour it on top.
After the chicken is done, take it out and leave it to cool off a bit.
With the juice from the pan, add some creme fraiche, salt and pepper to taste and some thicking agent and the sauce is done.
I served it with boiled potatoes and chopped fresh parsley on top.

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