• 4servings
  • 25minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken , about 3 pounds, cut up

  2. 1/3 cup flour

  3. 1/2 t. basil

  4. 3/4 t. oregano

  5. 1/2 t. salt

  6. 1/4 t. each thyme and pepper

  7. pinch each of rosemary and sage

  8. 1/2 cup olive oil

  9. 3 baking potato es, cut into lengthwise wedges

  10. 3 cloves garlic ,minced

  11. 3 T. minced fresh parsley

  12. 3/4 cup dry white wine

Instructions Jump to Ingredients ↑

  1. Pat chicken dry. Mix flour,basil,oregano,salt,thyme, pepper,rosemary, and sage in a shallow dish. Coat chicken pieces lightly all over with the flour mixture. Shake off excess. Heat oven to 375 degrees.

  2. Heat oil in 12" cast-iron or other ovenproof skillet over medium high heat until hot. Add chicken pieces in single layer. Fry, turning occasionally until light brown all over. Then remove to a plate lined with paper towel.

  3. When all chicken is browned, add potato wedges to skillet. Fry, turning occasionally, until light brown on all sides. Remove to paper towel.

  4. Pour off all but 2 T. of the fat from the skillet. Put chicken and potatoes back into skillet. Sprinkle with garlic and parsley. Pour wine over all.

  5. Bake, uncovered at 375 degrees until potatoes are fork-tender and juices from chicken run clear, about 20-25 minutes. Remove from oven. let stand 5 minutes before serving. Serve with a little of the pan juices.


Send feedback