3 lb. fryer chicken pieces
3/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. pepper
3 potatoes (cut into lengthwise wedges)
3 tbsp. minced fresh parsley
1/3 c. flour
1 1/2 tsp. basil
pinch of rosemary
pinch of sage
3 cloves garlic (minced)
1/2 c. olive oil
3/4 c. dry white wine

Mix flour, basil, oregano, thyme, pepper, rosemary and sage in a shallow dish. Coat chicken lightly with flour mixture, shake off excess. Heat oil in heavy frying pan and fry chicken until brown all over. Remove to paper towel and blot off excess oil. Add potato wedges to pan and fry until light brown all over. Drain on paper towel. Pour off all but 2 tablespoons of oil. Put chicken and potatoes back into skillet. Sprinkle with garlic and parsley. Pour wine over all. Bake uncovered at 375 degrees about 25 minutes. Serve with some of the pan juices.