- EVOO – Extra Virgin Olive Oil
- 4 medium starchy potatoes, each cut lengthwise into 6 fat wedges
- Salt and pepper
- 12 cloves garlic, crushed
- 2 red chili pepper flakes
- 1 tablespoon dried oregano or marjoram (use fresh if you have some)
- 1 dried bay leaf
- 6-8 pieces bone-in chicken pieces ( I like to use thigh parts, our favorite)
- 1 cup dry white wine (light beer is a good substitute)
- About 1 cup chicken stock
- a handful of frozen peas
- 1 tablespoon butter (optional)
- 1/2 cup flat-leaf parsley, finely chopped (optional)
- Place a roasting pan on the stovetop over a couple of burners and heat up about 1/2 cup of EVOO, a shallow layer, over medium-high heat.
- When oil is hot, add in potatoes, season liberally with salt and pepper, and cook till golden brown on cut sides, about 10 minutes.
- Add the garlic, chili flakes, oregano and bay to the browned potatoes, and cook for about 3-4 minutes more, turning occasionally.
- Transfer potatoes out of pan and heat up about 1 tablespoon cooking oil.
- Season chicken liberally with salt and pepper then brown well on both sides (discard some oil if you think you have to much in the pan).
- Pour wine to deglaze the pan; add stock and scatter potatoes, garlic and chilies back in. Bring to a boil then lower heat/fire and let it simmer until chicken is tender; add peas and butter towards the end of cooking, stir, taste and adjust seasoning if necessary.
- Serve hot with rice (our preference) or with crusty bread as Rachel Ray suggested. Enjoy! 🙂
If you want to finish it in the oven..
Prior to cooking, preheat oven to 375ºF.
After deglazing and putting the potatoes and garlic back in the pan, transfer to oven and roast 35-40 minutes, adding peas and butter in the last few minutes. Stir to combine. Top with lots of parsley and serve with bread for mopping.