Recipe - Chicken Vesuvio

3 One half pound Chicken pieces
1 tablespoon Olive oil
4 Quartered potatoes
3 Minced garlic cloves
1 One half teaspoon Dried oregano
1 teaspoon Dried thyme
One fourth teaspoon Salt
Pepper
One half cup Dry white wine

Rinse chicken under cold running water; pat dry. Heat oil in skillet.
Brown chicken well on both sides; remove to large casserole dish.
Wash hands after handling raw poultry. Add potatoes to skillet; brown
well; turning frequently. Add garlic to pan juices; saute'. Return
chicken & potatoes to skillet; tossing to coat with garlic. Remove
chicken & potatoes with slotted spoon. Discard any fat left in pan.
Add wine to pan; bring to boil & pour over chicken & potaotes. Cover
casserole dish & bake in 350 oven for 35 minutes or until chicken &
potaotes are tender. Cover & refrigerate leftovers promply. Use
within 12 days. Wine Suggestion: Rose or White Zinfandel.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip