3 1/2 lb Chicken pieces
1 tb Olive oil
4    Quartered potatoes
3    Minced garlic cloves
1 1/2 ts Dried oregano
1 ts Dried thyme
1/4 ts Salt
Pepper
1/2 c  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 1-2 days. Wine Suggestion: Rose or White Zinfandel.