Chicken Vesuvio

• 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

1. Mix flour, basil, 1 tsp (5 ml) salt, oregano, thyme, pepper, rosemary and sage in shallow dish.
2. Dredge chicken in flour mixture.
3. Shake off excess.
4. Heat oil in 12-inch cast-iron or other oven-safe skillet over medium-high heat until hot.
5. Add chicken pieces in single layer.
6. Fry, turning occasionally, until light brown on all sides, about 15 minutes.
7. Remove to paper towels.
8. Repeat until all pieces are fried.
9. Heat oven to 375 degrees (200 C.).
10. Add potato wedges to same skillet.
11. Sprinkle with salt to taste.
12. Fry, turning occasionally, until light brown on all sides, about 10 minutes.
13. Remove to paper towels.
14. Pour off all but 2 tbsp (30 ml) of the fat from skillet.
15. Put chicken and potatoes back into skillet.
16. Sprinkle with garlic and parsley.
17. Pour wine over all.
18. Bake, uncovered, until potatoes are fork-tender, thigh juices run clear and thermometer reads 165 degrees (70 C.), 25-30 minutes.
19. (If chicken is done and potatoes are not, raise heat to 425 degrees (225 C.).
20. Remove chicken to plate; cover.
21. Let chicken stand until potatoes are done.)
22. Serve with pan juices.

flour, basil, salt, oregano, dried leaf thyme, rosemary, chicken, olive oil, baking potatoes, garlic, parsley, white wine

Taken from online-cookbook.com/goto/cook/rpage/00125D (may not work)