INGREDIENTS
- 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
DIRECTIONS
- 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.
- 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.