Instructions

1. Heat 1 Tbsp of oil in a large, heavy-based casserole dish and brown the chicken all over for a few minutes. Transfer them to a plate.
2. Meanwhile, thinly slice the onion and garlic. Cut the pepper, carrot and potatoes into bite-sized chunks.
3. After removing the chicken legs, add more oil to the pan and gently sauté the onion for a few minutes, until translucent. Add the garlic, paprika and marjoram, stir for half a minute. Pour in the chicken stock and bring to the boil.
4. Return the chicken legs to the pan, together with the chopped veggies & bay leaf. Add more stock if needed, just to cover the chicken.
5. Bring to the boil, then put the lid on. Turn down the heat and gently simmer for about 45 minutes, until the chicken and potatoes are cooked through.
6. Add your chosen green veggies and the parsley. Put the lid on, and cook for another 3-8 minutes, depending on the greens.
7. Serve warm, with a salad/pickled cucumber on the side.