1. Heat oven to 375* conventional or 350* convection. 2. Wash and pat your chicken dry. 3. Mix flour and spices in a shallow dish. 4. Coat the chicken lightly with the flour mixture, but shake off any excess. 5. 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. 6. Add the chicken in a single layer and fry quickly to a light brown on all sides. 7. Remove to a paper towel. 8. Now add the potatoes and fry turning occasionally until also light brown on all sides. 9. Drain on a paper towel. 10. Pour off all the oil except 2 tablespoons (which will be left in the skillet). 11. Place the chicken and the potatoes back in the skillet. 12. Sprinkle with garlic and parsley and 1/2 cup water. 13. Pour the wine over all. 14. Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done. 15. This takes about 20-25 minutes. 16. Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed. 17. Serve with pan juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
