Chicken Vesuvio
Servings: 4
Ingredients:
	  2 lrg  potatoes
	  2 Tbsp olive oil
	  5      cloves garlic
	  3 lbs  broiler/fryer chicken, cut up
	  1 tsp  dried oregano, crushed 
	1/2 tsp  garlic powder 
	  1 cup  dry white wine

Peel and quarter potatoes.  Cut quarters in half lengthwise into wide
strips.  In a 12" ovenproof skillet, heat oil and whole garlic over
medium-high heat for 4 or 5 minutes or until garlic turns golden.  Remove
garlic and set aside.  Add the potato strips and cook 15 minutes or until 
potatoes are golden, turning often.  Remove and pat dry.

Add chicken, skin-side down, to hot oil.  Brown slowly over medium heat,
about 10 minutes.  Turn chicken over and season with oregano, garlic
powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Carefully add wine,
then return potatoes and garlic to skillet.

Place skillet in 400F oven, uncovered, for 25 minutes or until chicken
is done, basting the last 10 minutes with pan juices.  Serve with juices 
and potatoes.

(Source: Harry Caray's Restaurant in Chicago
 Submitted by christi@lexis-nexis.com (Christi Wilson), rec.food.recipes)