1. Set a deep non-stick frying pan over high heat until very hot, then add the olive oil.
2. Sear the chicken legs well on all sides until nicely browned.
3. When the chicken is ready, remove it to a bowl and return the pan to medium heat.
4. Add the butter to melt, then sauté the onion, garlic and lemon slices for 3–4 minutes, stirring constantly until softened and translucent but not browned.
5. Sprinkle in the flour and stir well. Return the chicken to the pan, sprinkle over the ground ginger, salt and freshly ground pepper, and stir.
6. Deglaze with the white wine; when it has evaporated, add the chicken stock along with the allspice berries. Lower the heat and let the chicken simmer gently for 45–50 minutes.
7. In the last 10 minutes, add the lemon juice and the fresh oregano sprigs.
