Finely chop the rosemary, press the garlic, mix with the lemon liqueur, oil and pepper. Separate the chicken legs into thighs and drumsticks, toss in the marinade. Cover and marinade in the fridge for approx. 1 hr.
Remove the chicken, pat dry, season with salt. Heat the oil in a frying pan, brown the chicken legs for 5 mins. on each side, remove. Wipe the cooking fat from the pan, add the wine and stock, bring to the boil, add the chicken, cover and braise on a low heat for approx. 25 mins.
Potatoes and sauce
Slice the potatoes, grate the lemon zest, add both to the chicken along with the drained caper berries and the tomatoes, season. Cover and leave to finish braising for approx. 25 mins.