for 4 person

Marinade

½ tbsp	rosemary needles
1	garlic clove
2 tbsp	lemon liqueur (e.g. limoncello)
2 tbsp	olive oil
a little	pepper

Chicken legs

4	chicken thighs
1 tsp	salt
1	oil
1 dl	white wine
1 dl	chicken bouillon

Potatoes and sauce

600 g	waxy potatoes
1	organic lemon
40 g	caper berries
1 tin	chopped tomatoes (240 g)
½ tsp	salt
a little	pepper

How it's done

Marinade

Finely chop the rosemary, press the garlic, mix with the lemon liqueur, oil and pepper. Separate the chicken legs into thighs and drumsticks, toss in the marinade. Cover and marinade in the fridge for approx. 1 hr.

Chicken legs

Remove the chicken, pat dry, season with salt. Heat the oil in a frying pan, brown the chicken legs for 5 mins. on each side, remove. Wipe the cooking fat from the pan, add the wine and stock, bring to the boil, add the chicken, cover and braise on a low heat for approx. 25 mins.

Potatoes and sauce

Slice the potatoes, grate the lemon zest, add both to the chicken along with the drained caper berries and the tomatoes, season. Cover and leave to finish braising for approx. 25 mins.

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