Chicken Vesuvio, Chicago Style

Jim cooked dinner tonight.  A meal fit for a King & Queen and so easy!
The website can be found here

Chicken Vesuvio

1 Whole chicken, cut into pieces

Russet Potatoes (4) or Red (6)

White Wine   1 1/2 C  Pinot Grigio

Chicken Stock  1 1/2 C

Garlic Cloves  10

Dried Oregano

Granulated Garlic

Frozen Peas

Season chicken on both sides with salt pepper, dried oregano, thyme, sage, red pepper flakes,  granulated garlic. 

In a large heavy skillet & coat with olive oil, season  potato wedges with oregano, granulated garlic, salt, pepper & red pepper flakes before and after browning.   Brown potato wedge's and chicken pieces till nicely browned then remove and place in a roasting pan.

Put garlic in pan and fry until golden.  Put in roasting pan.

Deglaze pan with the wine, and boil for a few minutes.  Add the chicken broth,  & potatoes.  Bake at 375 for an hour.   Do not cover.  Put in frozen peas.  Cook another 15 or until chicken is done.