Materials for 4 packets:
4 chicken legs with skin
Salt, pepper, Provence-styled herb mix
4 tablespoons of olive oil
40 garlic cloves
Rosemary, thyme and bay leaves
A cup of white wine
A cup of chicken broth or water
Heat some olive oil in a roasting pan. Add in the chicken,
Turn it using tongs so both sides turn a brownish color.
Add the garlic and the herbs, pour in the wine and cook until the alcohol vaporizes.
Add in potatoes and water and put in an oven for an hour, on medium heat.