Pot-au-few with Salted Lemon Chicken

For Four:
2/3 Ib Chicken Thighs
1 T Salted Lemon
4 Japanese turnip
1/2 Onion
1 Stalk Celery
1/2 Carrots
1/2 Potato
1/4 Cabbage
2 cloves Garlic
2 t E.V.O.O.
2 sticks Thyme
1 Bay leaf
3 C Water
1 T Lemon Juice
A few sliced lemon
Salt, Pepper

1.Cut Chicken thighs into 8 pieces, marinate with salted lemon in a plastic bag. Take all air out from the bag.

2.Make a cross cut underside of the turnip and cut all other vegetables into 4 pieces.

3.Sauté garlic with E.V.O.O. then sears all side of chicken pieces and take out to a plate

4.Add all vegetables, herb and water to the pan and cook for 50 min. with slow heat.

5.Add chicken back into the pan with lemon juice and cook additional 10 min.

6.Add salt and pepper to taste.