Chicken and Potatoes in a Pan

Method

1. Prepare the spice mix: combine dried thyme, rosemary, sage, marjoram, paprika, black pepper, juniper berries, chili pepper, oregano, bay leaf, garlic cloves, and coarse salt in a mixer. Blend until a powder forms.
2. Portion the chicken: cut into thighs, drumsticks, wings, breast, etc. Remove the glands from the back.
3. Place the chicken pieces in a bowl, add white wine, the prepared spice mix, and olive oil. Mix well, cover, and marinate for at least 30 minutes at room temperature.
4. In a large pan, heat olive oil over high heat. Add the chicken pieces and sear for 5 minutes per side.
5. After searing, add the leftover marinade (wine and spices) and cook for another 5 minutes, stirring occasionally.
6. Meanwhile, cut the potatoes into cubes and keep them in water to prevent oxidation.
7. After 15 minutes of total chicken cooking, add the potatoes to the pan, distributing them evenly. Add a splash of water if needed. Raise the heat, cover, and cook for 30 minutes on low heat.
8. In the last 5 minutes, remove the lid and increase heat to reduce the cooking liquid.
9. Let rest for 2 minutes before serving.