Chicken Vesuvio [bone-In]

This recipe is for all Chicago Cub fans that can't get to Chicago and all others that just likes chicken.It's one of the top menu items at Harry Caray's Restaurant

• Ready In: 50 mins
• Serves: 2

Ingredients

• 1⁄2 chicken, jointed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  teaspoons oregano
• 2  teaspoons garlic granules
• 1  large russet potato, potato
• 6  tablespoons olive oil
• 2  garlic cloves
• 1⁄2 cup dry white wine
• 2  ounces  frozen peas

Directions

1. Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic.
2. Peel potato and cut into quarters;saute in olive oil until golden brown;set aside.
3. In 10-inch skillet bring olive oil almost to boiling point. add garlic cloves; cook for two minutes to release the flavor.Add chicken; saute lighty on both sides entil golden brown.Add potatoes and deglaze pan with white wine.
4. Bake for 20-30 minutes in 400-degree oven.
5. Place chicken on serving plate and arrange arrange potatoes around chicken . Pour the sauce from the pan over chicken and add the peas.
6. Garnish with parsley and serve.