• 2 chicken legs
  • Sea salt and freshly ground black pepper
  • 3 tablespoons olive oil or ghee
  • 1 leek, thinly sliced into coins
  • 3 garlic cloves, minced
  • ½ pound fingerling potatoes, halved or quartered if large
  • 4 cups chicken stock or water
  • 1 bunch hakurei turnips, thinly sliced into coins
  • 1 bunch radish greens, well-washed and chopped to 1” lengths
  • 1 cup mixed chopped tender herbs, such as cilantro, dill, fennel fronds, chives, and/or parsley
  • 1 lemon

Serves 1-2


  1. Season the chicken well. Warm the oil in a deep cast-iron pan or Dutch oven set over medium-high heat. Brown chicken well, on all sides (do this in batches if you must!). Transfer to a plate. Add the leek, garlic, and potatoes, and toss to coat well in the oil. Season lightly. Cook until softened, and starting to brown, about 3 minutes. Add the chicken back in, then the stock. Bring to a boil, then reduce to a simmer and let bubble steadily for 25-30 minutes, or until the chicken is cooked through.
  2. Carefully fish out the chicken, debone, and return the meat to the stew. Add the turnips, radish greens, and herbs, and stir to gently wilt. Finish with a squeeze of lemon and zest, and more salt and pepper if needed.