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Preparation:
1. Heat the olive oil in a large skillet over medium heat. Add the chicken legs and sear on all sides for about 10 minutes. Remove from the pan and reserve.
2. In the same pan, add the finely chopped onion and minced garlic cloves. Return until soft and lightly browned.
3. Add sliced mushrooms and sauté until the excess water has evaporated.
4. Return the chicken to the pan, then add the peeled and diced tomatoes (or chopped tomatoes), tomato paste and bouquet garni. Mix well.
5. Add the poultry stock, salt and pepper to taste, then cover and simmer on a low heat for about 30 minutes, until the chicken is cooked through and tender.
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