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Pour boiling water from the kettle over the shallots and set aside for 10 minutes to soften the skins and make them easier to peel.
Season the chicken legs then brown them lightly on either side in a little butter.
Peel the shallots, then add to the chicken pan, letting them colour nicely on all sides.
Halve the mushrooms, then add them to the pan, letting them colour lightly.
Slice the gherkins into thick pieces then add to the pan together with the wine.
Leave the wine to come to the boil, continue cooking at an enthusiastic bubble for 3 or 4 minutes then lower the heat to a gentle simmer.
Let the chicken simmer for about 20 minutes then stir in the soured cream, keeping the heat quite low.
Allow to warm through, check the seasoning, then serve with potatoes or rice.