Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Potatoes |
| 2 tablespoons | Olive oil |
| 5 \N | Whole garlic cloves |
| 3 pounds | Broiler-fryer chicken, cut up |
| 1 teaspoon | Dried oregano, crushed |
| ½ teaspoon | Garlic powder |
| 1 cup | Dry white wine |
Peel and quarter potatoes. Cut quarters lengthwise in half into wide strips. In 12-inch ovenproof skillet, heat oil and whole garlic over medium-high heat for 4 or 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 minutes. Turn chicken over and season with oregano, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper. Carefully add wine; return potatoes and garlic to skillet.
Place skillet in 400-degree oven, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juices. Serve with juices and potatoes. Serves 4.