Squeeze the lemon, clean the chicken legs, pat dry, place in an ovenproof dish, season with salt, pepper, rub in 2 teaspoons of lemon juice and the thyme and leave in the refrigerator for 2 hours. Press the garlic, puree the bananas. Pat the legs lightly dry, fry them briefly in a pan and put them back in the pan. Carefully sauté the garlic in the remaining roasting fat, add the banana puree, curry, the remaining lemon juice and sugar and bring to the boil while stirring. Distribute the mixture on the legs. Pour in the wine and cook on the middle rack at 220 degrees in the oven, this takes about 40 minutes, pouring over the brew over and over again. At the end of the cooking time, you may need to brown them briefly under the grill. However, I have already experienced that the legs browned too quickly, then possibly cover with aluminum foil before the end of the cooking time.
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