Wash the chicken legs. Pat them dry and season them with a bit of salt and pepper.

In a large pan heat a tablespoon of olive oil and sauté the chicken legs until brown on every side. Take out and set aside. Remove all excess oil from the pan.

Cut the bacon into small chunks. Clean the mushrooms and cut them in halfs or quaters if they are really big. Small ones you can just leave whole. Peel the shallots and quater them.

Reheat the pan and add the bacon. Fry it until it's rendered out.

Add the mushrooms and the shallots to the pan and stir for 3-4 minutes.

Stir in the mustard and the flour and the add the chicken stock and the white wine.

Add the rosmary, thyme and sage before you pour in the cream.

Add salt and pepper to taste and return the chicken into the sauce. Cover and let it simmer for 10 minutes or until the sauce has thickened and the chicken is cooked through.

Serve with wild rice and nice glass of white wine.