| 1 | Peel and quarter potatoes. |
| 2 | Cut quarters lengthwise in half into wide strips. |
| 3 | In 12-inch ovenproof skillet, heat oil and whole garlic over medium-high heat for 4 or 5 minutes or until garlic turns golden. |
| 4 | Remove garlic; set aside. |
| 5 | Add potato strips; cook 15 minutes or until potatoes are golden, turning often. |
| 6 | Remove and pat dry. |
| 7 | add chicken, skin-side down, to hot oil. |
| 8 | Brown slowly over medium heat, about 10 minutes. |
| 9 | Turn chicken over and season with oregano, garlic powder, ?teaspoon salt and ?teaspoon pepper. |
| 10 | Carefully add wine; return potatoes and garlic to skillet. |
| 11 | place skillet in 400°F oven, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juices. |
| 12 | Serve with juices and potatoes. |
| 13 | Serves 4. |
