Have you tried this marinade

INGREDIENTS: Main course: • chicken drumsticks - 8-10 pieces • 0% beer - 350 milliliters • salt - 2/3 teaspoon • black pepper - 1/4 teaspoon • paprika - 1 teaspoon • Provencal herbs - half a teaspoon • horseradish - 2 teaspoons • vegetable oil for frying • onion - 1 piece • Bulgarian pepper - 1 piece • beer 0% - 150 milliliters • tomato puree - 500 milliliters • salt - to taste Garnish: • small boiled potatoes - 800 grams • butter - 120 grams • garlic - 7 cloves • oregano - half a teaspoon PREPARATION: 1. Soak chicken drumsticks in beer (0%) for 3-4 hours, then drain the liquid and add spices: salt, black pepper, paprika, herbs of Provence and horseradish. 2. Mix well and fry in vegetable oil for 1 minute on each side until nicely browned. The meat inside should remain raw. Transfer the fried drumsticks to a plate and set aside for now. 3. Finely chop the onion and fry in the same oil as the drumsticks. Fry for about 2 minutes. 4. Cut the bell pepper into large strips and fry with the onion for another minute. 5. Add the remaining foam and tomato puree to the pan, add salt to taste and transfer the fried drumsticks. Cover the pan with a lid, put on low heat and simmer the chicken until cooked. 6. Put the boiled small potatoes on a baking sheet and crush them a little so that each potato becomes flat. 7. In the melted butter, mix the crushed garlic and oregano. 8. Spread the potatoes with this oil and send them to the oven preheated to 200 degrees for 15 minutes, "convection" mode.