11.   Baste the potatoes and chicken frequently with the pan juices, turning the potatoes often to brown evenly and prevent them from sticking.

12.   Baste with the pan juices, and serve.

13.   Add the wine, stock or broth, sage and oregano, stirring gently on the bottom of the pan to release any solidified pan juices.

14.   Add wine, mix with pan juices then pour all this sludge over the chicken and potatoes.

15.   Add that to the reserved pan juices to be used in making the gravy.

16.   Add the remaining melted butter and reserved pan juices and continue to mix.

17.   Add any pan juices to onions.

18.   Add cream to the pan juices and bring to a boil over medium-high heat.

19.   Adjust thickness of pan juices with more honey and correct seasonings as desired.

20.   Add any pan juices and continue to reduce.