You will need
    • 4-5 chicken legs;
    • 2 bulbs;
    • 1 tablespoon of flour;
    • 1.5-2 cups of water;
    • 1 tablespoon tomato paste;
    • 3 cloves of garlic;
    • black pepper;
    • Bay leaf;
    • salt;
    • 2 tablespoons of 9% vinegar;
    • vegetable oil for frying.
Inspect chicken legs. Remove them all penechki of feathers left over after processing. Excess fat is cut away, for cooking you may not need it. Rinse the chicken legs under running cool water. Gently Pat dry them with paper towel and cut each into three parts.
In a pan heat the vegetable oil. Fry the chicken legs from both sides until Golden brown. Do not put meat on a cold pan. In this case it will be less juicy. Roasted chicken legs fold into a thick-walled pot.
2 onions onions clean, wash and cut into half-rings. Brown onions lightly in vegetable oil. Put it in the pot with the meat.
On a clean dry frying pan fry 1 tablespoon of flour to the appearance of a brownish tint. Flour cool. Then dilute it with half Cup cold water, mix everything until no lumps of flour. Put 1 tablespoon of tomato paste, 3 crushed cloves garlic, 10 peas black pepper, Bay leaf and, stirring, bring everything to a boil.
In the pot with the ham and onions pour hot sauce from the pan, add 1.5 cups of hot water and leave to stew on medium heat until cooked meat. 10 minutes before end of cooking pour 2 tablespoons of 9% vinegar, stir contents of the pan.
On a plate put the garnish and chicken pieces. Pour all fragrant sauce and serve hot. If desired, sprinkle the dish with chopped greens.

Bon appetit!