Chicken Vesuvio

Ingredients

• 0.5 teaspoon pepper black
• 2.5 lb meat from a rotisserie chicken cut into 8 pieces
• 0.5 teaspoon rosemary dried crumbled
• 0.5 teaspoon thyme leaves dried crumbled
• 1 cup cooking wine dry white
• 0.5 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 4  to 8 garlic cloves minced to taste ()
• 1 cup peas green cooked
• 2 cups olive oil 
• 1 teaspoon oregano dried crumbled
• 4  russet potatoes (baking)
• 0.5 teaspoon salt 

Equipment

• frying pan
• paper towels
• oven
• whisk
• kitchen thermometer
• tongs

Directions

1. Whisk together flour, pepper, salt, and dried herbs. Dredge chicken in flour mixture, shaking off excess.
2. Heat 1/2 inch oil in an ovenproof 10-inch heavy skillet (preferably seasoned cast iron) until a deep-fat thermometer registers 360°F, then fry chicken in 2 batches, turning, until golden brown, 15 to 18 minutes.
3. Transfer chicken as fried with tongs to paper towels to drain and season with salt and pepper.
4. Cut potatoes lengthwise into eighths while chicken is cooking.
5. Return oil to 360°F and cook potatoes in 3 batches, turning, until golden brown, 7 to 10 minutes.
6. Transfer potatoes as cooked with tongs to paper towels to drain, then season with salt and pepper. Cool oil in skillet 15 minutes.
7. Preheat oven to 350°F.
8. Pour off all but 1/4 inch oil from skillet, then carefully add wine down side. Stir in garlic and return chicken and potatoes to skillet, alternating them and crowding as necessary.
9. Bake, uncovered, until potatoes are tender and chicken is tender and somewhat crisp, about 25 minutes.
10. Serve chicken and potatoes with pan juices and scatter with warm peas and parsley.