3 -4 lbs
salt & freshly ground black pepper
onions, finely chopped
1/2 cup dry port wine or 1/2 cup
chopped fresh oregano
( or 1/4 tsp dried)
1 -2 cup
fresh green peas
( or frozen)
- Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides.
- Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes.
- Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes.
- Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving.