Wash the meat. Peel and quarter the onion. Put both with 1⁄2 TL salt, laurel, peppercorns and 1 l water in a big pot and bring to boil. Skim off any foam that develops. Cover and simmer for about 40 minutes.
Meanwhile clean the leek, wash it thoroughly and cut it into rings. Rinse beans and drain well. Wash and clean the mangetouts.
Lift the meat out of the stock and let it cool down a little. Sieve the stock. Remove meat from skin and bone and cut into bite-sized pieces.
Heat the oil in the pot. Fry the meat for about 5 minutes until golden brown all around, season with salt and pepper. Fry the leek for about 2 minutes. Add stock and bring to the boil. Cover and simmer for about 10 minutes.
Add beans and sugar snap peas and simmer for about 5 minutes. Stir in cream and season the chicken pot with salt and pepper. Bread goes well with it.