Prep 25 mins
Cook 40 mins
Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!
- 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
- 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.
The flavors of the pan juices are the stars of this show. Drizzled over the potatoes and it was near heaven. The chicken was good and done in the time stated in the recipe but I felt the skin was a little mushy and will lay the chicken over the potatoes next time so as to kind of crisp up the skin. This is a keeper.
This is a fabulous dish. I used 6 boneless skinless chicken breasts and 5 med sized potatoes that I quartered. Due to the amount that I cooked, I placed it in a 13 x 9 baking pan. After coating the chicken with the flour mixture, there was a lot of seasoning left in the bag, so I just added it to the wine before I poured it over the chicken. I hated to throw the seasonings away. It was so delicious and I know I will serve this many times. Thanks for a great recipe.
I substituted Tilapia for the Chicken and added mushrooms, cooked peas, black olives and sun dried tomatoes and it was sooooooo good.