American Chicken with Rosemary Potatoes

fry in olive oil rosemary, brush with a marinade of garlic, honey, vinegar, Tabasco, tomato ketchup, chili, salt and pepper and cook in the stove until done.

During cooking, brush the chicken leg again with the marinade. Cut the unpeeled potatoes into large cubes, blanch in salted water, drain, sauté in olive oil and toss with a flake of butter and rosemary.

Blanch the finger corn in a salted water bath, drain and sauté with a flake of butter and fresh basil.

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