2 tbsp. olive oil
2 chicken legs with thighs attached (about 1/2 lb. each)
4 sm. new potatoes (about 2 inches in diameter) or 2 med. size potatoes (about 4
inches in diameter), cut in half
1/2 tsp. dry rosemary
2 tbsp. water
12 cloves garlic, slightly crushed
Salt and pepper

Heat oil in a wide frying pan over medium-high heat and add chicken and potatoes. Cook, turning potatoes occasionally and chicken once, until chicken is browned on both sides (about 15 minutes). Reduce heat to low and add rosemary and water; cover and cook for 15 minutes. Turn chicken and potatoes over and add garlic. Cover and cook, turning potatoes and garlic occasionally, until meat is no longer pink when slashed in thickest part (about 15 minutes). Transfer chicken and potatoes to serving dish. Add salt and pepper to taste. Serves 2. Preparation time: 1 hour.