Recipe Source: Food Network
Prep/Cooking Time: 1 hour 10 minutes / 30 mins prep
3 tablespoons olive oil
3 lbs chicken, cut up
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
10 small red potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
2 tablespoons unsalted butter
Preheat the oven to 450 degrees F. Mix together flour, salt, and pepper. Heat the oil in large ovenproof pot over high heat. Coat the chicken w/the flour mixture and shake off excess. Cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a large plate.
Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir scraping up the brown bits on the bottom of the pot. Add the broth, oregano, and thyme.
Return the chicken to the pot. Stir gently to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20-30 minutes.
Transfer the chicken to a platter. Arrange the potatoes around chicken. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.