Chicken Vesuvio


1 whole chicken, cut into 8 pieces
2 russet potatoes, peeled and cut into quarters
4 long green onions, chopped
8 button mushrooms, sliced
8 cloves of garlic, crushed
3 Tbls of extra virgin olive oil
1 cup of baby sweet peas
3/4 cups of white wine
3/4 cups of chicken broth
1 Tbls of dried oregano
1 tsp of salt
1 tsp of freshly ground black pepper
1/4 cup of chopped flat leaf parsley


Season chicken and potatoes with the salt, pepper and oregano.
In a large skillet sauté the potatoes in 1 Tbls of olive oil until golden brown. Remove and set aside.
Add more oil and sauté the chicken pieces in batches until browned. Remove and place in a casserole dish along with the potatoes.
Add a little more oil to the skillet and sauté the garlic onions, mushrooms for 2 minutes.
Add the peas and deglaze the pan with the wine and broth.
Bring to a boil until slightly reduced.
Pre-heat the oven to 350 degrees
Pour the sauce all over the chicken and potatoes and bake covered for around 30 minutes until chicken is thoroughly cooked through.
Plate the chicken surrounded by the potatoes and pour the sauce over the top.
The onions and mushrooms are not traditional but I like them. Serves 4.

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