Chicken and Potatoes in a Pan

Method

1. Heat the pan with a drizzle of oil and two cloves of garlic.
2. Add chicken thighs and drumsticks, season with salt and pepper.
3. Cook covered over medium-high heat for 8 minutes, then turn the chicken.
4. Cut new potatoes into wedges.
5. Brown the chicken on the other side until golden.
6. Deglaze with white wine, let the alcohol evaporate, lower the heat and cook for another 6 minutes.
7. Remove the chicken from the pan and set aside covered.
8. Add the potatoes to the pan, season with salt, sage, and rosemary, and sauté for 7-8 minutes.
9. Return the chicken to the pan, add hot water (or broth), cover and cook over medium heat for 20 minutes.
10. Uncover and cook for 5 minutes to let the sauce thicken.
11. Garnish with fresh sage and rosemary and serve.