Ingredients
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2 pounds bone-in, skin-on chicken pieces
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salt and freshly ground black pepper to taste
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¼ cup olive oil
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2 cups Yukon Gold potato wedges
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½ onion, chopped
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5 cloves garlic, sliced
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⅔ cup dry white wine
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⅔ cup chicken stock
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2 tablespoons chopped fresh parsley
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1 tablespoon Italian seasoning
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1 tablespoon butter, or more as needed
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½ cup frozen peas
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
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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.
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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.
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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.
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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.
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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).
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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.
Nutrition Facts (per serving)
306 | Calories |
16g | Fat |
12g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 306 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 4g | 20% |
Cholesterol 81mg | 27% |
Sodium 174mg | 8% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 23g | 46% |
Vitamin C 5mg | 5% |
Calcium 32mg | 2% |
Iron 2mg | 9% |
Potassium 270mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.