1 3 pound chicken cut up into 8ths
1/3 cup all purpose flour
1 ½ teaspoon dry basil
¾ teaspoon dry oregano
½ teaspoon salt
pepper to taste
pinch rosemary and sage
½ cup light olive oil
4 large baking potatoes, cut lengthwise into wedges
3 clove of garlic, minced
¼ cup fresh parsley, minced
¾ cup dry white wine
Mix flour and herbs together and press chicken pieces into mixture.
Preheat oven to 375 F and have a oven proof casserole at the ready.
Heat the oil in a large skillet, preferably nonstick, and brown the chicken on each side, until evenly browned all over. Drain and add to casserole.
Meanwhile, fry potato wedges lightly in oil just to brown. Add to chicken.
Pour off all but 2 tablespoons of the pan fat. Stir in garlic and then parsley and wine and cook 2-3 minutes. Spoon this over chicken. Bake until completely done, about 20-30 minutes.
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