Heat oil and butter in a large frying pan that has a lid.
Arrange the chicken in one layer in the frying pan. Fry on medium heat, turning when needed, until the chicken is evenly browned and caramelised.
Sprinkle garlic and fresh rosemary over chicken. Stir through the chicken and allow to fry for a a minute or two until fragrant.
Add wine. Bring to boil then add water.
Season well with salt.
Cover with the lid, turn down the heat. Simmer gently for 20 minutes.
In the meantime, peel potatoes and cut into large chunks.
After 20 minutes add potatoes pressing them into the sauce. Add a little more water if it is drying out.
Replace the lid. Continue to simmer for 20-30 minutes until the potatoes are cooked through.
Remove the lid and taste the sauce to check for seasoning. Add a little more salt if needed. Sprinkle with chopped fresh parsley and a good grinding of black pepper.
To serve, sprinkle with chopped fresh parsley and a good grinding of black pepper. Provide crusty bread for mopping up the sauce.
Notes
To make it even easier look for chicken wings without the tips that have already be cut at the joint. They may be sold as "chicken wingettes" or "chicken nibbles".
Use chicken thighs or drumsticks instead of wings.
Substitute chicken broth for water - be sure to check before salting if you use a salty chicken stock.
Waxy potatoes are best as they hold their shape .
Be sure to taste and salt well.
Variations
omit the butter and use all olive oil.
use thyme, sage or a couple of bayleaves instead of rosemary.