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Ingredients
  • 2 russet potatoes, cut into 8 long wedges
  • 1 ½ tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • ¾ teaspoon dried oregano
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ½ cup dry white wine*
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
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