CHICKEN VERSUVIUS
=================

1 whole Chicken cut-up or parts
1/4 cup Olive Oil
6-8 garlic cloves whole
6-8 potatoes peeled/quartered
1 tsp dried Rosemary
freshly ground Black Pepper
1/2 cup White Wine
salt to taste

Instructions:
-------------
Heat olive oil in oven proof skillet. Add whole garlic cloves, saute
until cloves are a golden brown on all sides. Prepare chicken by
washing throughly and then drying with paper towels. When garlic is
brown remove from pan and set aside.

Add chicken pieces to skillet, cook until skin is brown (chicken will not be done yet). Add quartered
potatoes to the pan, fitting around and between chicken pieces. Return
garlic cloves to the pan also fitting around chicken and potatoes.
Season all with salt and pepper to taste. Sprinkle rosemary over all.

Add white wine around edges of skillet so as not to wash off spices from
chicken and potatoes. Bring to a simmer on top of the stove, then cover
skillet and place in a 400 degree oven. Cook until chicken is very
tender and potatoes are soft, about 35-40 minutes.

Variations:
-----------
Fresh rosemary may also be used in this dish, increase amount to 1
tablespoon. If using new red potatoes the skin can be left on.