by Austin Carter
New Recipe
Course: Main Course Cuisine: italian inspired Prep Time: 10minutes Cook Time: 1hour 10minutes Total Time: 1hour 20minutes Calories: 306kcal Servings: 8
– Oven-safe skillet with lid – Wooden Spoon – Instant-Read Thermometer
– 2 pounds bone-in skin-on chicken pieces – salt and freshly ground black pepper to taste – ¼ cup olive oil – 2 cups Yukon Gold potato wedges – ½ onion chopped – 5 cloves garlic sliced – ⅔ cup dry white wine – ⅔ cup chicken stock
– 2 tablespoons chopped fresh parsley – 1 tablespoon Italian seasoning – 1 tablespoon butter or more as needed – ½ cup frozen peas
1. Preheat and Prep: Preheat oven to 400°F (200°C). Season 2 pounds of bone-in, skin-on chicken pieces with salt and pepper. 2. Sear Chicken: Heat ¼ cup olive oil in the skillet over medium heat. Sear chicken, skin-side down, until crisp (5-7 min). Flip and cook until golden (4-5 min). Remove and set aside.
3. Cook Vegetables: Add 2 cups Yukon Gold potato wedges, ½ chopped onion, and 5 cloves sliced garlic to skillet. Sauté until onion is translucent and potatoes brown (5-7 min). Remove and set aside. 4. Deglaze Pan: Pour ⅔ cup dry white wine into skillet. Reduce by half, scraping up browned bits (3-5 min).
5. Combine Ingredients: Return potatoes, onion, and garlic to skillet. Stir in ⅔ cup chicken stock, 2 tbsp chopped parsley, and 1 tbsp Italian seasoning. Place chicken on top, cover with lid. 6. Bake: Transfer skillet to oven and bake until chicken reaches 165°F (74°C), about 45 minutes.
7. Finish Sauce: Remove chicken and vegetables; simmer remaining liquid. Add 1 tbsp butter, stir until smooth (5 min). Season with salt and pepper. Add ½ cup frozen peas, cook 1-2 min. 8. Serve: Place chicken atop potatoes, garnish with sauce and peas.