Crispy Chicken Vesuvio

To prepare this dish, start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, thoroughly dry chicken pieces and generously sprinkle them with salt and pepper.

Heat a generous amount of olive oil in an oven-safe skillet over medium heat. Carefully place the chicken pieces, skin-side down, into the skillet and cook until the skin is nicely crispy, 5 to 7 minutes. Flip over the chicken pieces and continue cooking until they are golden brown on the other side, 4 to 5 more minutes. Remove the chicken from the skillet and set it aside.

Add diced potatoes, onions, and garlic to the skillet and cook until the onions are translucent and potato wedges start to brown nicely on their cut sides, 5 to 7 minutes. Remove the vegetables from the skillet and set them aside.

Pour a small amount of wine into the skillet and cook until it has reduced by half while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

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

Cook in the preheated oven until the chicken is cooked through and no longer pink at the bone, about 45 minutes. Use an instant-read thermometer to check if the chicken is cooked by inserting it near the bone and verifying that it reads 165 degrees Fahrenheit (74 degrees Celsius).

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