Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil 3 tb Oregano, divided
2 lg White potatoes, peeled 1/2 tb Salt, divided
-and cut into 12 wedges 1 tb Black pepper, divided
1 Chicken, disjointed 2 tb Garlic, chopped
2 tb Parsley, divided 1/2 c White wine
3 tb Rosemary, divided

Preheat oven to 450 degrees F.

In a large, 12 to 14-inch saute pan with oven-safe handle, heat oil on
high. Add the potato wedges, brown on all sides and remove.

Add the chicken pieces skin-side down. Season the chicken with half
of the parsley, half of the rosemary, half of the oregano, half of
the salt, and half of the black pepper. Brown chicken for 3 to 4
minutes. Turn chicken over and saute for 3 to 4 more minutes.

Add the potatoes to pan and add the remaining half of the seasonings.
Cover the pan, place in oven and bake for 25 to 30 minutes. Remove
the pan from oven and drain off fat. Clear a space in the center of
the pan. Add the garlic in that space and saute for 1 to 2 minutes.
Add the wine and stir up any garlic that stuck to pan. Transfer the
chicken and potatoes to hot platter. Ladle with the sauce.

Makes 4 servings.

Recipe: Italian Village in Chicago Pileggi Post
Submitted By IAN HOARE On 10-23-95

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