Ingredients
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3 lbs fryer chickens, cut up
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1/3 cup flour
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1 1/2 teaspoons dry basil or 6 teaspoons fresh basil
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3/4 teaspoon oregano
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1/4 teaspoon thyme
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1/4 teaspoon pepper
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1 pinch sage
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1 pinch rosemary
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1/2 teaspoon salt
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3 baking potatoes, cut lengthwise
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3 cloves garlic, minced fnely
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1/4 cup fresh parsley, minced
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1 cup .dry white wine
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1/2 cup water
Instructions
- Heat oven to 375* conventional or 350* convection.
- Wash and pat your chicken dry.
- Mix flour and spices in a shallow dish.
- Coat the chicken lightly with the flour mixture, but shake off any excess.
- In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
- Add the chicken in a single layer and fry quickly to a light brown on all sides.
- Remove to a paper towel.
- Now add the potatoes and fry turning occasionally until also light brown on all sides.
- Drain on a paper towel.
- Pour off all the oil except 2 tablespoons (which will be left in the skillet).
- Place the chicken and the potatoes back in the skillet.
- Sprinkle with garlic and parsley and 1/2 cup water.
- Pour the wine over all.
- Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
- This takes about 20-25 minutes.
- Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
- Serve with pan juices.