1 fryer chicken cut up
1 1/2 teaspoon basil
1/2 teaspoon salt
pinch of rosemary and sage
3 baking potatoes, cut in lengthwise wedges
3 tablespoons chopped fresh parsley
dash of garlic salt to taste
1/2 cup flour
1/4 C Romano cheese
3/4 teaspoon oregano
1/4 teaspoon each thyme and pepper
1/2 cup olive oil
2 cloves garlic, minced
1 cup dry white wine
Wash and pat chicken dry. Mix flour with the Romano cheese and all the herbs, salt and pepper. Coat chicken pieces lightly with flour mixture, shaking off excess. Heat oven to 375F, heat a 12 inch frying pan over medium heat. Add chicken pieces in a single layer. Fry until lightly brown. Place on paper towels to drain off excess oil. In the same oil, brown potatoes. Pour off all but 2 tablespoons of oil. Put chicken and potatoes back in skillet. Sprinkle with garlic and parsley. Pour wine over all. Bake uncovered at 375F for 20 to 25 minutes. Serves 4.
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