1/3 cup all-purpose flour
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 pinch dried rosemary
1 pinch dried rubbed sage
1  broiler/fryer chicken, about 3 pounds, cut up
1/2 cup olive oil
3  baking potatoes, cut into lengthwise wedges
3 tablespoons chopped fresh parsley
3 cloves garlic, minced
3/4 cup dry, white wine

Mix the flour, basil, oregano, salt, thyme, pepper, rosemary, and sage in shallow dish. Dredge the chicken in the flour mixture; shake off excess.

Heat the oil in a 12-inch cast-iron or other ovenproof skillet over medium-high heat until hot. Add the chicken pieces in a single layer. Cook, turning occasionally, until browned on all sides, about 15 minutes. Remove with tongs to paper towels.

Heat the oven to 375°F.

Add the potato wedges to the skillet. Fry, turning occasionally, until light brown on all sides, about 10 minutes. Remove to the paper towels.

Pour off all but 2 tablespoons of the oil from the skillet. Return the chicken and potatoes to the skillet. Sprinkle with parsley and garlic; pour wine over the mixture. Cover and bake for 10 minutes. Uncover; bake until the potatoes are fork-tender and the thigh juices run clear, about 15 to 20 minutes.

Let stand 5 minutes before serving. Serve with the pan juices.