1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges
2 clove garlic, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons chopped parsley leaves
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