Chicken Vesuvio

Ingredients

Instructions

1. 1

   to � cup EVOO (Extra Virgin Olive Oil), divided 2 baking potatoes, peeled and sliced 1/4-inch thick 6 cloves garlic, thinly sliced 1 teaspoon dried oregano, lightly crushed 1 teaspoon crushed red pepper akes 2 pounds boneless, skinless chicken breast, cut into large chunks Flour, for coating � cup dr y white wine � cup chicken stock � cup fresh or frozen organic peas, thawed � cup nely chopped at- leaf parsley 1 lemon Crusty bread, for ser ving Preheat oven to 375F.

2. 2

   In a large skillet, heat about 1/4 cup EVOO, 4 turns of the pan, over medium-high heat.

3. 3

   Add the potatoes and garlic; season with the oregano, crushed red pepper akes and lots of salt and pepper.

4. 4

   Cook, turning occasionally, until browned, about 15 minutes.

5. 5

   Meanwhile, in a large, ovenproof skillet, heat a couple of tablespoons of EVOO, two turns of the pan, over medium-high heat.

6. 6

   Season the chicken liberally with salt and pepper and coat in our.

7. 7

   Brown the chicken on each side until golden, 3-4 minutes.

8. 8

   Deglaze the pan with the wine and stock.

9. 9

   Stir in the peas.

10. 10

    Transfer the potatoes and garlic to the chicken skillet and place in the oven.

11. 11

    Roast to cook chicken through, 10-12 minutes.

12. 12

    Top with the parsley and a squeeze of lemon juice.

13. 13

    Ser ve with bread for mopping.