This recipe requires you to make a fragrant bouquet garni, so make sure you have some string handy so that you can tie your fresh herbs together. Slowly stewing the chicken on the bone makes it tender and juicy, and the added new potatoes and leeks pack this dish full of flavour.
Heat the oil in a large casserole, add the chicken legs, cover with a lid and fry for 5 minutes. Turn legs, and fry for another 5 minutes until golden brown. Remove from the pan and set aside.
Add the shallots, leeks and new potatoes to the pan and fry for 5 minutes until golden. Return the chicken to the pan with the cider, stock and bouquet garni (see Tip). Bring to the boil, then simmer gently for 45 minutes, until the chicken is completely cooked and the juices run clear.
Stir through the cream and peas and cook for a further 5 minutes before serving.
Tip: To make a bouquet garni, tie a small bundle of fresh parsley, thyme and a bay leaf together with string. This keeps the herbs together while cooking and makes it easy to remove before serving.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.