Heat the butter and olive oil, and fry the legs on all sides until golden, take out and leave warm. In the same fat, put the smashed garlic, peppers crescent mushrooms into slices and sauté until soft, then add the peeled and cleaned of seeds chopped tomatoes, white wine and returned the chicken. Season with spices and stew about 50 minutes on low heat until fully prepared products. Starch was dissolved in 2 tbsp of cold water and added, with continuous stirring, and then returned to the hotplate until the sauce thickened. Cream and olives are added before serving.