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.

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