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