8 chicken legs and thighs, skin removed
1 c. chicken broth
1 lg. onion
1 lg. green pepper
Salt and pepper
Oregano
Basil
1/4 c. cooking sherry (optional)
5-6 med. potatoes, quartered

Brown chicken in 1/3 cup oil in large pan. Remove chicken. To drippings, add 1 cup chicken broth and sherry; simmer. In large baking pan, slice onion, pepper and potatoes, add chicken.

Pour liquid over chicken and vegetables. Sprinkle with salt, pepper, basil and oregano. Bake for 1 1/2 hours at 350 degrees uncovered.