Chicken Vesuvio
Ingredients
- 1 cup olive oil
- 10 cloves garlic
- 4 large russet potatoes, peeled and quartered lengthwise
- 2 (3–4-lb.) whole chickens, each cut into 8 pieces
- 1 1⁄2 cups white wine
- 1⁄3 cup finely chopped parsley
- 1 tbsp. dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 cups chicken stock
- 1 cup frozen peas, thawed
Instructions
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