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Chicken Legs with Risotto

Remove second joint bones of the six chicken legs saved from last Sunday and season all over with a teaspoon salt and a half teaspoon pepper. Thoroughly heat a tablespoon oil or butter in a sautoire, place legs in one beside another, gently cook for five minutes on each side, then add a finely chopped onion, and cook for four minutes longer. Pour in a gill claret and let reduce to half the quantity, then pour in one and a half gills tomato sauce and half teaspoon chopped parsley, mix well, cover pan and cook for fifteen minutes. Prepare a Piedmontaise risotto, but without the sausage. Dress it on a dome-shaped hot dish, arrange legs around base of rice, pour sauce over and serve.