Chicken Vesuvio

Ingredients

• 2 large baking potatoes peeled cut into 8 wedges
• 0.3 teaspoon pepper black freshly ground
• 1 pound skin-on chicken drumsticks 
• 1.3 pounds chicken thighs 
• 0.5 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 12  garlic cloves 
• 1 tablespoon olive oil 
• 3 tablespoons oregano fresh finely chopped
• 1 cup peas green frozen
• 0.8 teaspoon salt divided

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Sprinkle chicken pieces evenly with 1/4 teaspoon salt and pepper.
3. Heat oil over medium-high heat in a large Dutch oven.
4. Add chicken; cook 3 minutes on each side or until browned.
5. Remove chicken from pan.
6. Add whole garlic cloves to pan; saut 1 minute or until lightly browned.
7. Remove from pan.
8. Add potatoes to pan; saut 6 minutes or until lightly browned. Return chicken and whole garlic cloves to pan.
9. Add remaining 1/2 teaspoon salt, broth, white wine, fresh oregano, and minced garlic cloves; bring to a simmer.
10. Cover and bake at 350 for 30 minutes or until chicken is done and potatoes are tender.
11. Add frozen peas; bake an additional 8 minutes or until peas are tender.