This was Deb's favorite. It reminded her of dinners we enjoyed at Harry Caray's in Chicago.
Ingredients
1 cup frozen peas
¼ cup olive oil
4 large Idaho russet potatoes, peeled, cut in quarters lengthwise
10 whole cloves garlic
1 roasting chicken, cut into eight pieces
1½ cups white wine
⅓ cup chopped parsley
1 tablespoon each: oregano, granulated garlic
1 teaspoon each: salt, freshly ground pepper
1½ cups homemade chicken stock or canned low-sodium chicken broth
Directions
Heat a small saucepan of water to a boil; add peas. Cook 1 minute; drain. Rinse with cold water to stop cooking; set aside.
Heat the olive oil in a large, heavy skillet over medium heat; add the potatoes and garlic cloves. Cook, stirring occasionally, until potatoes are golden brown on all sides, about 12 minutes. Remove the garlic cloves; discard. Transfer the potatoes to paper towels; set aside.
Heat oven to 375 degrees. Add chicken pieces–in batches and adding additional oil, if necessary–to the skillet; cook, turning once, until lightly brown, about 5 minutes per side. Stir in the white wine, stirring to scrape up browned bits in the skillet; cook until reduced by half, about 10 minutes. Return potatoes to the skillet. Season with parsley, oregano, granulated garlic, salt, and pepper. Add the chicken stock. Transfer the mixture, with the juices, to a roasting pan, and into the oven. Bake until an instant-read thermometer inserted in the thickest piece of chicken reads 165 degrees, about 45 minutes.
Transfer the chicken to a serving platter; arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken; sprinkle with reserved peas.
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