Chicago's Chicken Vesuvio

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.

Step 2
Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside.

Step 3
Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside.

Step 4
Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

Step 5
Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid.

Step 6
Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 7
Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.