Ingredients

• 2 tablespoons oil
• 4 chicken legs
• 1 onion, peeled and sliced
• 1 teaspoon minced garlic
• 1 cup medium sherry
• 1 cup chicken stock
• 4-5 sprigs fresh tarragon or 2 teaspoons dried tarragon

Method

1. Heat oil in a deep-lidded frying pan, add chicken legs and brown, turning once. Set aside.
2. Reduce the heat of the pan and gently fry the onion and garlic until tender, but not brown. Pour over the sherry and chicken stock, scatter with the tarragon and season with salt and pepper.
3. Bring to a rolling boil, then place the chicken legs skin-side down in the sauce, cover and simmer gently for 20 minutes. Carefully turn the chicken over to allow the other side to sit in the hot sauce, them simmer uncovered for a further 15-20 minutes, or until the chicken is thoroughly cooked.
4. Serve chicken over steamed green beans and snow peas with pan-fried scallopini squash and some crusty bread to mop up the sauce.