- 1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/3 cup olive oil
- 2 cups canola oil, for frying
- 3 large Idaho or russet potatoes, peeled and cut into thick wedges
- 2 clove garlic, peeled and mashed
- 1 tablespoon dried oregano
- 1/2 cup white wine
- 2 tablespoons chopped parsley leaves
Heat oven to 400 degrees F.
Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
Heat 2 cups of canola oil to 350 degrees F.
While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.