Recipe by glitter
Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!
Top Review by riffraff
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.
- 1360.77 g fryer chickens, cut up
- 78.07 ml flour
- 7.39 ml dry basil or 29.57 ml fresh basil
- 3.69 ml oregano
- 1.23 ml thyme
- 1.23 ml pepper
- 0.25 ml sage
- 0.25 ml rosemary
- 2.46 ml salt
- 3 baking potatoes, cut lengthwise
- 3 clove garlic, minced fnely
- 59.14 ml fresh parsley, minced
- 236.59 ml .dry white wine
- 118.29 ml water
Directions See How It's Made
- 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.