1. Remove the bones from the chicken legs and cut them into several large pieces, keeping the skin (remove the skin if you don't like it). Season with salt and black pepper, then mix in some egg whites. Marinate for 30 minutes.Peel the potatoes, onion, fennel, and radicchio, then cut them into chunks.Blanch the broccoli and peas until tender, then set aside to cool.Dust the marinated chicken pieces with flour, gently mixing them up.2. In a pan, mix butter and flour together over low heat; be careful not to burn it as it will turn very dark.Allow the mixture to cool before setting it aside.

3. Heat some olive oil in a pot over low heat. Once warm, fry the chicken pieces until both sides are golden brown.4. Add the potatoes, mushrooms, radicchio, and onion to the pan with the chicken, stir-fry until well combined.

5. Pour in the chicken broth.

6. Bring to a boil, then add the butter mixture, stirring thoroughly.7. Add salt, black pepper, and mild cream. Simmer for 30 minutes.8. Plate the dish and garnish with blanched broccoli and peas. Drizzle some mild cream in a circular motion as needed.

Tip

Be sure to use low heat when making the butter roux; it can easily burn.Simmer for 30 minutes on low heat, then plate and garnish with broccoli florets and peas, drizzling with cream in a circular motion as needed.