Season the flour with salt and pepper. Place into a plastic bag with dried herbs, add the chicken legs and shake to coat. Remove the sausage meat from the casing and break into chunks using wet fingertips. Discard the casings. Preheat oven 160°C fan-forced.
Put dried mushrooms in a bowl, pour over the warm water and stand for 15 minutes or until soft. Strain the mushrooms, reserving the liquid. Roughly chop the mushrooms.
Heat a large frying pan over medium-high heat. Add 1 tablespoon of the oil, add half the chicken and cook, turning oven, for 5 minutes turning until golden. Remove chicken to a roasting pan. Repeat with oil and remaining chicken.
Add remaining oil to the pan with the sausage meat and cook for 8-10 minutes until light golden. Add 200ml of the wine, bring to the boil and cook until wine has evaporated. Combine the remaining wine with tomato paste then add to the pan with the cup and porcini mushrooms. Simmer for 3 minutes then pour over the chicken.
Carefully pour the porcini water over the chicken, being careful to leave sediment on base behind. Cover loosely with foil and bake 30 minutes or until chicken legs are cooked through. Scatter over the tomato and basil and serve with pasta if desired.