French chicken with new potatoes and haricot verts

• 2 red onions, sliced ​​into rings
• 500 g baby potatoes, halved
• 400 g green beans, cleaned
• 4 chicken legs
• 60 g unsalted butter
• 4 tsp The Spice Club Herbes de Provence mix
• 200 ml light crème fraîche
• 500 ml chicken stock
• 2 apples, cut into wedges (optional, to taste)

Step 1: Sear the chicken legs

• Heat the butter in a large deep saucepan over medium heat.
• Fry the chicken legs until golden brown all around, about 10 minutes. Remove from the pan and set aside.

Step 2: Fry the potatoes and onions

• Add the sliced ​​onions to the pan and cook until soft, about 3 minutes.
• Add the halved potatoes and The Spice Club Herbs de Provence mix and fry them together with the onions for another 5-7 minutes until they start to colour lightly.

Step 3: Add broth and chicken

• Pour the chicken stock into the pan with the potatoes and onions.
• Place the chicken legs back in the pan and bring to the boil.
• Reduce the heat to low and simmer the chicken and potatoes gently with the lid on the pan for about 25 minutes, until the potatoes are cooked through and the chicken is fully cooked.

Step 4: Cook the green beans and add the crème fraîche

• Meanwhile, cook the green beans in a separate pan with water for 8 minutes until al dente. Drain and set aside.
• After 25 minutes, remove the lid from the pan with the chicken and potatoes and stir the crème fraîche into the cooking liquid. Let everything simmer for another 5 minutes on low heat, so that the sauce thickens.
• Optionally add the apple slices and cook for a few more minutes

Step 5: Serving

• Serve the chicken with the creamy potatoes, onions and the cooked green beans on the side.