If the bottom of your Dutch oven doesn't fit the chicken pieces comfortably, brown them in two batches--crowded meat is hard to brown. Buy peeled garlic from the grocery store produce section for easier preparation of this one-dish meal. Versions of this classic Chicago dish are served at many eateries throughout the city, most notably Harry Caray's Restaurant, named for the famous baseball announcer and voice of the Chicago Cubs from 1982 until his death in 1998.
4 chicken thighs (about 1 1/4 pounds), skinned
4 chicken drumsticks (about 1 pound), skinned
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
12 garlic cloves
2 large peeled baking potatoes, each cut into 8 wedges
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
3 tablespoons finely chopped fresh oregano
2 garlic cloves, minced
1 cup frozen green peas
How to Make It
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.