Yield: 4 servings
1/3 cup flour
1 1/2 teaspoons dried basil
1 teaspoon salt plus more to taste
3/4 teaspoon dried leaf oregano
1/4 teaspoon each: dried leaf thyme, freshly ground pepper
1/8 teaspoon each: dried crushed rosemary, rubbed sage
1 cut-up broiler/fryer chicken, about 3 pounds
1/2 cup olive oil
3 baking potatoes, peeled, cut into lengthwise wedges
3 cloves garlic, minced
3 tablespoons minced fresh parsley
3/4 cup dry white wine
Mix flour, basil, 1 teaspoon salt, oregano, thyme, pepper, rosemary
and sage in shallow dish. Dredge chicken in flour mixture. Shake
off excess. Heat oil in 12-inch cast-iron or other oven-safe
skillet over medium-high heat until hot. Add chicken pieces in
single layer. Fry, turning occasionally, until light brown on all
sides, about 15 minutes. Remove to paper towels. Repeat until all
pieces are fried.
Heat oven to 375 degrees. Add potato wedges to same skillet. Sprinkle
with salt to taste. Fry, turning occasionally, until light brown
on all sides, about 10 minutes. Remove to paper towels.
Pour off all but 2 tablespoons of the fat from skillet. Put chicken
and potatoes back into skillet. Sprinkle with garlic and parsley.
Pour wine over all. Bake, uncovered, until potatoes are fork-tender,
thigh juices run clear and thermometer reads 165 degrees, 25-30
minutes. (If chicken is done and potatoes are not, raise heat to
425 degrees. Remove chicken to plate; cover. Let chicken stand
until potatoes are done.) Serve with pan juices.