4 LARGE RUSSET POTATOES
3/4 CUP EXTRA VIRGIN OLIVE OIL
8 CLOVES OF GARLIC Gently bruised
2 CLOVES OF GARLIC, finely minced
1 5-6 lb ROASTING CHICKEN cut into 8-10 pieces
2 TBS KOSHER SALT
1 TBS BLACK PEPPER
1 TBS OREGANO, or 2 TBS MINCED ROSEMARY OR THYME
1 TSP. GRANULATED GARLIC
1/3 CUP CHOPPED ITALIAN FLAT LEAF PARSLEY
1 1/2 CUPS DRY ITALIAN WHITE WINE
1 CUP CHICKEN STOCK (LOW SODIUM)
1 CUP FROZEN GREEN PEAS, cooked
Preheat your oven to 375 degrees F. Peel the potatoes and cut them into wedges. Heat some of the olive oil in a large Skillet and salt the potatoes. When the skillet is hot add the potatoes and get them golden on all sides. Add 1/2 the whole garlic and let this cook for only another minute. REmove the garlic and potatoes to a platter. Add more olive oil. Now Season the chicken with salt, granulated garlic, 1/2 the oregano or herbs, black pepper. Fry the chicken just until golden on all sides, Takes about 8 minutes. Then deglaze the pan with the Wine. Let this cook for 10 minutes, making sure you’ve scraped all the brown bits up from the bottom of the pan. Pour the Chicken into a baking pan and add the potatoes and all the other ingredients except for the peas. Roast this until the chicken reaches 155 degrees F. Takes about 40 minutes. At the end, add the peas and blend in with the dish. Cook for another 5 minutes. Make sure the potatoes are tender as well. Baste the dish with the pan juices before you serve. The temperature and time should ensure you not losing juices in the pan BUT if it looks that it might happen then add more wine or stock. A salad or a nice platter of sauteed greens goes great with this ItalianAmerican Classic. Happy Cooking.
Recipe Source:
Afoodobsession
This is a classic Italian comfort dish.
Hope you enjoy this recipe.
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