3-1/2 lb. chicken pieces
1 tbsp. olive oil
4 potatoes, quartered
3 garlic cloves, minced
1-1/2 tsp. dried oregano
1 tsp. dried thyme
1/4 tsp. salt
pepper
1/2 c. dry white wine

Rinse chicken under cold running water; pat dry. Heat oil in skillet.

Brown chicken well on both sides; remove to large casserole dish.

Wash hands after handling raw poultry. Add potatoes to skillet; brown well; turning frequently. Add garlic to pan juices; sauté.

Return chicken and potatoes to skillet; tossing to coat with garlic. Remove chicken and potatoes with slotted spoon. Discard any fat left in pan.

Add wine to pan; bring to boil and pour over chicken and potaotes. Cover casserole dish and bake in 350°F oven for 35 minutes or until chicken and potaotes are tender. Cover and refrigerate leftovers promply. Use within 1-2 days.

Wine Suggestion: Rose or White Zinfandel.