Preheat the oven to 170 °C. Season the gigot. Fry it in hot oil on all sides. Cover with aluminum foil and set aside.
Add garlic, onions and tomatoes to the pan and drop together. Add culinary herbs and bring to a boil with the white wine and cognac. Put the meat back and cook everything together in the oven for 30 minutes. After about 20 minutes add the potatoes and pine nuts and extinguish with a glass of water. Cook for another 60 minutes, pouring the water over the meat. Turn from time to time. Serve.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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