Rach on the Radio - Chicken Vesuvio
- About 3/4 cup EVOO – Extra Virgin Olive Oil, divided
- 4 large starchy potatoes, each cut lengthwise into 6 fat wedges
- Salt and pepper
- 12 cloves garlic, crushed
- 2 Fresno chili peppers or red cherry peppers, quartered
- 2 tablespoons finely chopped fresh oregano or marjoram
- 2 large fresh bay leaves
- 4 chicken legs, 4 thighs and 2 full breasts, quartered (16 pieces of chicken total)
- 1/2 bottle dry white wine
- About 1 to 1 1/2 cups chicken stock
- 1 cup organic frozen peas
- 4 tablespoons butter
- 1/2 cup flat-leaf parsley, finely chopped
- Ciabatta bread, for mopping
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