Preparation Dice the thyme and place it in a clay casserole. Put the legs on it and add the mushrooms on the top. Add the pealed potatoes in one piece and cover them with strips of red and green pepper. Sprinkle with salt and thyme. Pour the bottle of wine and heat the oven to 180º for 10 minutes. After that, put the casserole inside the oven until it starts boiling and becomes well roasted. Presentation Free-range chicken legs with wine and mushrooms
