Lemon Chicken Legs

Preparation:

Preparation: Brown the chicken legs in the oil in a pan; when they begin to colour, add the white wine and continue cooking over a moderate heat for 15 minutes. Add 1 tablespoon of Knorr granulated chicken stock, the juice of 1 lemon, the grated rind of 1/2 lemon, 3 lemon wedges, the tarragon and the sugar. Cook over low heat, covered, for 30 minutes. Remove the lid, add pepper and thicken the cooking sauce for a few minutes. Serve hot. It is a tasty dish also suitable for children. If you cannot find fresh tarragon, you can substitute dried tarragon in jars. In this case, add half a teaspoon. You can accompany this second course with boiled or steamed potatoes.