Put the legs in the oven at 110 degrees and simmer for about an hour until cooked (poke the meat with a fork, if the pink juice does not come out, then the meat is ready).
Remove the bones from the leg. Before serving, place the meat in a preheated skillet and fry until crispy, about 2 minutes.
Stew. Heat the vegetable oil, put the mushrooms. Lightly fry and add finely chopped garlic and thyme. Cook for 2 minutes.
At the very end, add cream, evaporate them to a state slightly thicker than sour cream. Please note: the cream must not evaporate completely, otherwise you will only have mushrooms.
Tomato sauce. Dry the bread, chop the onion into cubes.
Fry the onion in olive oil, add the garlic and thyme. After 5 minutes, add the tomatoes and simmer the entire mixture until most of the liquid has evaporated from it.
At the very end, put bread in the sauce (it will take the remaining liquid), add salt, pepper, sugar to taste. Mix everything in a blender until smooth.
For decoration. Cut the chanterelles and deep fry in vegetable oil in a heated frying pan.
Serve the legs with stew and sauce, garnish with chanterelles and fresh sorrel.