Herb-marinated chicken with potatoes

INGREDIENTS FOR 2 PEOPLE
4 chicken drumsticks (or a jointed chicken)
1 lemon
Sage, rosemary, thyme, oregano
Green and pink peppercorns
Soy sauce
Tabasco
Extra virgin olive oil
Salt
Potatoes

I wash and dry the chicken, remove any remaining feathers and put it in a large food bag with chopped lemon, herbs and green and pink peppercorns.

I add a whole, crushed, unpeeled garlic clove.

I add a splash of Tabasco, choosing the heat to taste.

And a generous splash of soy sauce, about 7/8 tablespoons.

A little salt, as the soy sauce is already salty.

I add about 7/8 tablespoons extra virgin olive oil.

I seal the bag well.

I rest for a couple of hours, massaging occasionally. Prepare the day before and refrigerate if liked; it will be even more flavourful.

After marinating, I heat a non-stick pan and add the chicken with all its flavourings and the peeled potatoes.

I brown on both sides, deglaze with white wine and cover. My pan has a lid reservoir that adds the wine drop by drop without opening it.

Turn halfway through. After about 35/40 minutes, the chicken is cooked, golden and tender.

Serve with potatoes, spooning over the cooking juices.
I served it with baked stuffed baby peppers; the recipe is in the blog's Side Dishes section.