1 (2-4 lb.) chicken, cut in pieces
4 tbsp. olive oil
2 cloves garlic, chopped
1 c. white wine
1 tbsp. chopped rosemary
4-5 potatoes, cut into 1/4 inch slices
Salt and pepper to taste

Wash and dry chicken. Saute chicken pieces and garlic in 2 tablespoons of olive oil, over medium heat in uncovered oven proof casserole. Turn chicken often. When chicken begins to brown, drain off most of the oil. Add wine, rosemary and cover and simmer for about 5 minutes. Add potatoes, salt, and pepper.

Cover casserole and place in oven. Bake, stirring occasionally, until potatoes are tender, about 15 minutes. Add a little chicken broth (dried package mix, diluted in hot water). Do not, however, add too much liquid because this dish should be rather dry. Watch potatoes. Try not to let them get too soft and disintegrate. Serve very hot.