Bone the chicken legs accurately, leaving the skin as a whole.

Mince small sausages, mix with chopped parsley and nuts, season with khmeli-suneli spice mix, add 4 tbsp (50 g) cognac and diced bacon. Season with salt and ground black pepper to taste.

Fill the chicken legs with the stuffing, sue the cuts up, rub with salt and pepper. Peel and dice onion and carrot .

In a frying pan melt butter and fry the stuffed chicken legs together with the vegetables. Add the rest of the cognac, red wine and stew, adding water if necessary, for 25 minutes.

Serve with sauce that came out of frying. Decorate with greens.