Season Mountain Chicken legs with salt, garlic, pepper, vinegar, thyme and let stand for 1- 2 hours.
Pat Mountain Chicken legs dry with paper towels.
Coat Mountain Chicken legs in flour.
Heat Vegetable Oil in a frying pan until very hot.
Place Mountain Chicken legs in the hot oil and fry until golden brown, turning over as necessary.
For the Provisions
Peel and clean provisions (Green fig/banana, Dasheen, Yam).
Boil or steam provisions until tender, but firm.
For the Gravy/Sauce
Melt 1 tablespoon Butter in a saucepan.
Add sliced onion.
Saute for approx. 1 minute, then add 1 cup of water and bring to a boil.
Gradually stir in flour to thicken the gravy/sauce and let it simmer on medium heat for approx. 5 minutes.
Add the Mountain Chicken legs to the pot of gravy/sauce, stir and simmer for another 2 minutes.
Serve the Mountain Chicken with the provisions, and a green or paw paw salad!