Chicken and Potatoes

3 ½ lb. fryer, cut into serving pieces
Salt & freshly-ground pepper
Juice of 1 lemon
2 T. oil
¼ lb. butter
¼ stick margarine
1 c. water (bouillon or chicken broth)
½ c. dry white wine
4 med. whole potatoes, peeled

Wash and pat chicken dry. Rub with the lemon and oil. Season with salt and pepper. In a Dutch oven, melt ¼ pound
butter over low heat. Brown chicken on all sides; put aside. In the same skillet, season potatoes and brown on both
sides. Transfer to a dish. Arrange chicken on bottom of saucepan, then layer potatoes; add wine, ¼ or margarine stick,
water or stock and pan juices. Simmer slowly, covered, 2 ½ hours.