Chicken Vesuvio

Ingredients

• 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

Preparation

1. Preheat oven to 350°.
2. 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.
3. Add whole garlic cloves to pan; sauté 1 minute or until lightly browned. Remove from pan.
4. 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.
5. 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.