Put the chopped veg and chicken legs in a large pan and sprinkle over the peppercorns and salt to taste. Cover with enough cold water to submerge everything, about 700-800ml.

Bring to the boil over a medium heat and use a ladle to remove any scum that rises to the surface.

Simmer gently for 30 mins, then remove the chicken from the broth to a plate and leave to cool.

Strain the broth through a fine sieve and reserve the carrot and remaining vegetables.

To make the sauce, melt the butter in a pan over a medium heat until foaming before adding the flour.

Stir well to combine and cook for 1-2 mins until pale. Pour in the white wine and allow it to bubble away until reduced completely. Slowly pour in the broth, stirring well, then pour in the cream and add the bay leaf.

Simmer for 5 mins until smooth and velvety. Season with a splash of lemon juice, pepper and the nutmeg. Stir the chicken into the sauce along with the peas and cooked carrots. Gently heat for a few minutes before serving. Sprinkle over the parsley and serve with rice and the reserved vegetables, if you like. This recipe has been provided by Das Kochrezept and not been re-tested by us.