Chicken Vesuvio

• 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

1. Preheat oven to 350u0b0.
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; saute 1 minute or until lightly browned. Remove from pan.
4. Add potatoes to pan; saute 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 350u0b0 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.

chicken, chicken, salt, freshly ground black pepper, olive oil, garlic, baking potatoes, chicken broth, white wine, fresh oregano, garlic, frozen green peas

Taken from www.myrecipes.com/recipe/chicken-vesuvio (may not work)