Fry the chicken legs in heated oil. Take them out and put the coarsely chopped potatoes and the peeled garlic cloves in their place.
Put the chicken legs in with the vegetables, add the olives, thyme, salt and black pepper.
In a separate container, combine the wine, balsamic vinegar and honey.
Add this to the chicken legs, bring to a boil, turn the stove down to low and saute another 30 min.