Chicken in white wine sauce with potatoes and green beans

1. Heat oil in a pot and cook the chicken legs until golden colour. Salt and pepper. Pour the chicken stock and white wine. Cover and cook for 30 minutes over low heat.

2.  Trim green beans and steam for 15 minutes with chive sprigs.

3. Peel and core the apples. Cut into quarters and place in the second basket of the steamer. Continue cooking for 10 minutes. Set aside.

4. Chop the parsley. Wrap the green beans with 2 chive sprigs.

5. Arrange the chicken legs, green beans and apples among 4 plates. Baste with the cooking juice. Sprinkle with parsley, sea salt and ground pepper. Serve and enjoy.

Photo credit: Sucré Salé