1/2 c. sifted flour
2 tsp. paprika
1/2 tsp. oregano
1 1/2 tsp. plus
1 1/2 tsp. McCormick garlic bread sprinkle with Romano cheese, divided
1 1/4 tsp. salt, divided
1 (3 to 4 lb.) frying chicken, cut into serving pieces
3/4 c. oil, divided
1/4 c. butter
8 sm. potatoes, peeled and halved
1/4 tsp. pepper
1/4 c. water
1/4 c. dry white wine, chopped fresh parsley

Combine flour, paprika, oregano, 1 1/2 teaspoon garlic bread sprinkle and 1 tsp. salt; set aside.

Wash chicken in cold water; pat lightly with paper towels. Press damp chicken pieces into seasoned flour to coat.

Combine 1/4 cup oil and butter in large skillet over medium heat. Lightly brown chicken on both sides. Place chicken in large baking dish.

Wash and dry potatoes. Heat remaining 1/2 cup oil in medium skillet; add potatoes and brown on all sides; remove from skillet. Combine remaining 1/4 teaspoon salt with pepper and remaining 1 1/2 tablespoon garlic bread sprinkle; season potatoes with mixture.

Place potatoes between pieces of chicken (NOT ON TOP). Add water to chicken drippings in large skillet; scrape up brown bits from bottom and mix well. Pour over chicken and potatoes. SPRINKLE wine and chopped parsley over chicken. Bake in a preheated, 350 degree oven for 45 to 60 minutes, or until chicken is tender.

Serves 4.

NOTE: The cook used olive oil and only one skillet for browning chicken and potatoes.