Chicken Vesuvio - cooking recipe

Ingredients

3 lbs fryer chickens, cut up
1/3 cup flour
1 1/2 teaspoons dry basil or 6 teaspoons fresh basil
3/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon pepper
1 pinch sage
1 pinch rosemary
1/2 teaspoon salt
3 baking potatoes, cut lengthwise
3 cloves garlic, minced fnely
1/4 cup fresh parsley, minced
1 cup .dry white wine
1/2 cup water

Preparation

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