| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Chicken, Sauces |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Cut up chicken |
| 1/3 |
c |
Flour |
| 1 1/2 |
ts |
Dried oregano |
| 3/4 |
ts |
Dried leaf oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried rosemary ; thyme |
|
|
And fresh ground black pepper |
| 1 |
pn |
Dried rosemary; rubbed sage |
| 1/2 |
c |
Olive oil |
| 3 |
|
Baking potatoes; in lengthwise wedges |
| 3 |
tb |
Fresh parsley; minced |
| 3/4 |
c |
Dry white wine |
| 1 |
c |
Fresh or frozen peas; optional |
INSTRUCTIONS
Rinse chicken; pat dry. Mix flour, basil, oregano, salt, thyme,
pepper, rosemary and sage in shallow dish. Dredge chicken in flour
mixture. Shake off excess. Heat oil in 12" oven proof skillet over
medium-high heat. Add chicken pieces in single layer, fry, turning
occasionally until light brown on all sides-15 minutes. Remove and
drain. Add potato wedges to skillet; fry, turning occasionally until
light brown; remove to paper towels to drain. Set oven to 375. Pour
off all but 2 tbsp. of fat from skillet. Pour chicken & potatoes back
into skillet. Sprinkle with parsley and garlic. Pour wine over all.
Bake, uncovered, until potatoes are fork tender and juices run
clear-20-25 minutes. Let stand 5 minutes before serving. Serve with
pan juices.
NOTES : Serves 4. Posted on Kitmailbx by jeanski@ns.net (Heane O.Bell
Recipe by: jeanski@ns.net (Jeane O. Bell)
By Marjorie J. Muzyczka Subject: Introduction and Request on Jun 15,
1998, converted by MM_Buster v2.0l.
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