Chicken leg and potato goulash

Heat the oil in a large pan and brown the chicken legs on both sides. Remove from the pan and set aside.

Add onion to the pan and cook for 3 mins, stirring.

Sprinkle in paprika and flour, stir well and slowly pour in the water, stirring.

Add potatoes, marjoram and chicken legs. Season with salt and pepper, cover and cook for 30-40 mins until tender. Stir in the crème fraîche and serve.