1 broiler/fryer chicken, about 3 lbs., cut up
1/3 c. flour
1 1/2 tsp. basil
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. each: thyme, pepper
Pinch each: rosemary, sage
1/2 c. olive oil
3 baking potatoes, cut into lengthwise wedges
3 cloves garlic, minced
3 tbsp. minced fresh parsley
3/4 c. dry white wine

1. Pat chicken dry. Mix flour, basil, oregano, salt, thyme, pepper, rosemary and sage in shallow dish. Coat chicken pieces lightly all over with flour mixture. Shake off excess. Heat oven to 375 degrees.

2. Heat oil in 12 inch cast iron or other oven proof skillet over medium-high heat until hot. Add chicken pieces in a single layer. Fry, turning occasionally, until light brown all over. Then remove to a plate lined with paper towel.

3. When all chicken is browned, add potato wedges to skillet. Fry, turning occasionally, until light brown on all sides. Remove to paper towel.

4. Pour off all but 2 tablespoons of the fat from skillet. Put chicken and potatoes back into skillet. Sprinkle with garlic and parsley. Pour wine over all.

5. Bake, uncovered, at 375 degrees until potatoes are fork tender and juices from chicken run clear, about 20 to 25 minutes. Remove from oven; let stand 5 minutes before serving. Serve with a little of the pan juices.