- Source:
- Teresa
Serves/Makes:4
- Ingredients
- 1/3 cup (80 ml) flour
- 1-1/2 tsp (7 ml) dried basil
- 1 tsp (5 ml) salt plus more to taste
- 3/4 tsp (4 ml) dried leaf oregano
- 1/4 tsp (1 ml) each: dried leaf thyme, freshly ground pepper
- 1/8 tsp (1 ml) each: dried crushed rosemary, rubbed sage
- 1 cut-up broiler/fryer chicken, about 3 lbs (1.4 kg).
- 1/2 cup (125 ml) olive oil
- 3 baking potatoes, peeled, cut into lengthwise wedges
- 3 cloves garlic, minced
- 3 tbsp (45 ml) minced fresh parsley
- 3/4 cup (175 ml) dry white wine
- Preparation
- Mix flour, basil, 1 tsp (5 ml) salt, oregano, thyme, pepper, rosemary and sage in shallow dish.
- Dredge chicken in flour mixture.
- Shake off excess.
- Heat oil in 12-inch cast-iron or other oven-safe skillet over medium-high heat until hot.
- Add chicken pieces in single layer.
- Fry, turning occasionally, until light brown on all sides, about 15 minutes.
- Remove to paper towels.
- Repeat until all pieces are fried.
- Heat oven to 375 degrees (200 C.).
- Add potato wedges to same skillet.
- Sprinkle with salt to taste.
- Fry, turning occasionally, until light brown on all sides, about 10 minutes.
- Remove to paper towels.
- Pour off all but 2 tbsp (30 ml) of the fat from skillet.
- Put chicken and potatoes back into skillet.
- Sprinkle with garlic and parsley.
- Pour wine over all.
- Bake, uncovered, until potatoes are fork-tender, thigh juices run clear and thermometer reads 165 degrees (70 C.), 25-30 minutes. (If chicken is done and potatoes are not, raise heat to 425 degrees (225 C.). Remove chicken to plate; cover. Let chicken stand until potatoes are done.)
- Serve with pan juices.
- Comments
- Recipe from the Chicago Tribune's Test Kitchen.
|
|