Chicken Vesuvio

Here is a family favorite that we treat ourselves to - but not too often because it's rich. Great for a Sunday dinner, it's a Chicago specialty:

Ingredients

1 frying chicken, cut up into pieces (skin for lower fat content)
3 medium potatoes cut into thin wedges
2 cups flour for dredging
1 cup vegetable oil
2 tbsp olive oil
Salt and pepper to taste
1 tsp Red pepper or flakes
1 tsp dried oregano
1 tsp dried basil
(Your favorite Italian spice mix can substitute)
8-10 cloves garlic, slice thin
¼ cup of dry white wine

Directions

Cut the potatoes into wedges, rinse in water, drain and mix with 1 tbsp olive oil in a bowl. Season them with salt and pepper to taste and set aside.

Heat a large skillet with the vegetable oil under medium high and turn on oven to 350 degrees.

Pour the flour in large bag and season with some of the pepper flakes, oregano and basil, salt and pepper.

Put a few of the chicken pieces in the bag, dark meat first and shake thoroughly. When the oil in the skillet is hot, place the chicken in a pan, space well and brown. The chicken should not cook through completely because it needs to finish in the oven.

Place all chicken on a large flat oven pan under over aluminum foil. Brown the potatoes in the same skillet. You may have to add a bit more cooking oil. Fry until the potatoes have a nice golden brown color.

Strain with a slotted spoon and place the potatoes on the chicken in the baking pan. Sprinkle sliced garlic all over the potatoes and chicken evenly. Re-season the mixture with the rest of the spices and sprinkle with olive oil and white wine.

Place the baking pan in the oven, middle rack, uncovered for about 45 minutes. Remove promptly and serve with a green salad, bread and white wine.