chicken legs with champignons in the oven in a pot

After I rub each chicken leg with pepper and salt, I melt the butter and fry the finely chopped onion on it. I also pour finely chopped champignons into it and pour in water. I'm stewing food until it's half-cooked. In each leg I make an incision-pocket and put the filling there. I sew up the legs with a thread and fry them in oil in a frying pan. After about a quarter of an hour, I add sliced potatoes. At this time, I cut sweet pepper peeled from seeds and stalks with rings and also put it in a frying pan. I add wine, pepper and salt to the food and, if there is not enough liquid, pour in a little water. I put all this in a large pot for the oven and put it in a preheated oven to medium power and stew in it until fully cooked. Before serving, I remove the threads and put them on a clay dish: in the center are the legs, along the edges are the filling and potatoes. A dish with chicken legs with potatoes and champignons in a pot in Spanish is decorated with capers and chopped lettuce leaves. This is a wonderful culinary recipe I saw in a program about Spain. The presenter of the program not only told, but also showed how to cook this dish of Spanish cuisine. At first I even thought that it would not work again, but when I tried to cook, everything turned out great the first time.