| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Poultry | 4 | Servings |
INGREDIENTS
| 2 | lg | Potatoes |
| 2 | tb | Olive oil |
| 5 | Cloves whole garlic | |
| 1 | 3 lb. broiler fryer chicken, cut up | |
| 1 | ts | Dried oregano, crushed |
| 1/2 | ts | Garlic powder |
| 1 | c | Dry white wine |
INSTRUCTIONS
Peel and quarter potatoes. Cut quarters lengthwise in half into wide strips. In 12" oven proof skillet, heat oil and garlic cloves over medium-high heat for 4-5 minutes or until garlic turns golden. Remove garlic;set aside. Add potato strips; cook 15 minutes or until potatoes are golden, turning often. Remove and pat dry. Add chicken, skin side down to hot oil. Brown slowly over medium heat, about 10 min. Turn chicken over and season with oregano, garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper. Carefully add wine; return potatoes and garlic to skillet. Place skillet in 400F oven, uncovered for 25 minutes or until chicken is done, basting last 10 minutes with pan juices. Serve with juices and potatoes. Serves 4. Source: Harry Caray's Restaurant in Chicago hackerlar@aol.com Posted to MC-Recipe Digest V1 #486 by HackerLar@aol.com on Feb 27, 1997.
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