Ingredients

•   chicken legs
•   onion, sliced
•   chicken stock (or water and cube)
•   carrot, diced
•   turnip, diced
•   tarragon (or parsley), chopped or dried
•   salt and pepper

Method

1. Fry chicken legs 3–4 minutes on each side.
2. Add sliced onion for the last 3 minutes.
3. Add chicken stock (or water and cube). Bring to a gentle boil.
4. Add diced carrot and turnip after 10–15 minutes.
5. Season with salt and pepper and add chopped or dried tarragon (or parsley).
6. Thicken liquid if necessary.
7. Serve with roast potatoes and cabbage or peas.

Notes