1. Cut the chicken legs in two at the joint, season with salt and pepper and dust lightly with flour.
2. Heat the olive oil in a large, deep frying pan and brown the chicken on all sides for 8-10 minutes until golden; remove from the pan.
3. In the remaining fat, soften the finely chopped onion for 5 minutes, then add the crushed garlic and quartered mushrooms and fry for another 5 minutes.
4. Pour in the white wine, bring to the boil, then add the chopped tomatoes and stock; return the chicken, cover and simmer over low heat for 35-40 minutes until tender.
5. For the last 5 minutes, add the peeled prawns to the sauce and cook until pink; meanwhile toast the bread slices in a pan with a little oil.
6. Serve the chicken with the sauce and prawns, the toasted bread and plenty of chopped parsley.
Tip: Legend has it that Napoleon's cook made this dish after the Battle of Marengo from whatever was at hand - which is why prawns and toast belong to the original version.
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