First we need to take:
- 3-lb. chicken, cut into eighths
- ¾ cup olive oil
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 6-10 cloves unpeeled garlic, mashed
- 1 tsp. rosemary
- 1 tsp. oregano
- ½ cup dry white wine
Heat olive oil in large metal skillet until hot. Add chicken to skillet. Turn chicken often, cooking until browned. Sprinkle chicken with salt and pepper. Add garlic, rosemary, and oregano, stirring to distribute seasonings. Pour wine over chicken and simmer until the wine is reduced by half. Serve chicken hot with pan juices.
