Chicken Vesuvio

Ingredients

• 1 whole chicken (about 1.6kg), cut into 8 pieces, or 8 bone-in, skin-on chicken thighs and drumsticks
• 60g all-purpose flour, for dredging
• 4 medium russet potatoes (about 700g), cut into wedges
• 10 garlic cloves, peeled and left whole
• 2 tbsp dried oregano
• 80ml olive oil
• 180ml dry white wine
• 180ml chicken stock
• 150g frozen peas
• 30g unsalted butter
• 1 lemon, juiced
• 3 tbsp chopped flat-leaf parsley
• 1 tsp salt
• 1/2 tsp black pepper

Before you cook

• Pat the chicken pieces dry with paper towels.
• Season the chicken all over with the salt and black pepper.
• Spread the flour on a plate and dredge each chicken piece lightly, shaking off the excess.
• Cut the potatoes into wedges about 4cm long, leaving the skin on.
• Peel the garlic cloves and set them aside whole.
• Measure the wine, stock, and peas into separate bowls near the stove.

Steps

1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2. Lay the chicken pieces skin-side down in the hot oil without crowding the pan.
3. Sear the chicken for 6-7 minutes per side until deeply golden, then transfer it to a plate.
4. Add the potato wedges to the fat left in the pan, cut-side down.
5. Cook the potatoes for about 8 minutes, turning occasionally, until golden on most sides.
6. Scatter the whole garlic cloves into the pan and cook for 1 minute until fragrant.
7. Sprinkle the dried oregano over the potatoes and garlic.
8. Pour in the white wine and scrape the bottom of the pan to loosen the browned bits.
9. Let the wine bubble for 2 minutes to cook off the sharp alcohol smell.
10. Pour in the chicken stock.
11. Nestle the seared chicken pieces back into the pan, skin-side up, among the potatoes.
12. Cover the pan and reduce the heat to low.
13. Simmer for 25 minutes, or transfer the covered pan to a 190°C (375°F) oven for the same time.
14. Uncover the pan and check that the chicken reaches 74°C (165°F) at the thickest part.
15. Stir the frozen peas into the sauce around the chicken.
16. Simmer uncovered for 4-5 minutes until the peas are bright green and heated through.
17. Remove the pan from the heat and swirl in the butter until it melts into the sauce.
18. Squeeze the lemon juice over the top.
19. Scatter the chopped parsley over the dish before serving straight from the pan.