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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor! Ingredients:
3 lbs fryer chickens, cut up |
1/3 cup flour |
1 1/2 teaspoons dry basil or 6 teaspoons fresh basil |
3/4 teaspoon oregano |
1/4 teaspoon thyme |
1/4 teaspoon pepper |
1 pinch sage |
1 pinch rosemary |
1/2 teaspoon salt |
3 baking potatoes, cut lengthwise |
3 cloves garlic, minced fnely |
1/4 cup fresh parsley, minced |
1 cup .dry white wine |
1/2 cup water |
Directions:
1. Heat oven to 375* conventional or 350* convection.
2. Wash and pat your chicken dry.
3. Mix flour and spices in a shallow dish.
4. Coat the chicken lightly with the flour mixture, but shake off any excess.
5. 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.
6. Add the chicken in a single layer and fry quickly to a light brown on all sides.
7. Remove to a paper towel.
8. Now add the potatoes and fry turning occasionally until also light brown on all sides.
9. Drain on a paper towel.
10. Pour off all the oil except 2 tablespoons (which will be left in the skillet).
11. Place the chicken and the potatoes back in the skillet.
12. Sprinkle with garlic and parsley and 1/2 cup water.
13. Pour the wine over all.
14. Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
15. This takes about 20-25 minutes.
16. Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
17. Serve with pan juices.
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