1 fryer chicken, cut up
2 t. salt
1 t. ground black pepper
1/3 c. olive oil
2 c. canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges, rinsed and dried
2 cloves garlic, peeled and mashed
1 T. dried oregano
1/2 c. white wine
2 T. chopped parsley leaves
- Heat oven to 400 degrees.
- Clean chicken, rinse with cold water and pat dry.
- Season with salt and pepper.
- Heat 1/3 c. olive oil in a large heavy skillet with oven safe handle, over medium high heat.
- Carefully place chicken in pan. Brown well on all sides.
- Remove chicken from pan.
- Pour off all but 3 T. of oil.
- Return chicken to skillet and place uncovered in the oven for 25 minutes. Turn chicken once or twice.
- Heat 2 c. oil to 350 degrees.
- Carefully add wedges into the hot oil avoid crowding.
- Fry potatoes until golden. Remove and let drain on paper towels. Reserve for later.
- After 20 minutes of cooking the chicken, add the cooked potatoes, garlic, oregano and wine to skillet and return to oven.
- Remove the skillet from the oven after the last 5 minutes and add the parsley. Gently turn with a spoon.
- Remove chicken and potatoes to a platter and pour pan juices over all.
