Quick Chicken Vesuvio

I tried this recipe tonight. It is from Rachael Ray's magazine and the other week when I was off work for a day, I saw her make this recipe on her show. It looked really good and easy on TV, so I ripped it out of my magazine. It was good! It had great flavor. The only thing I would change is to add more sauce, it seemed a little dry. I adapted the recipe below to increase the broth.
Happy almost weekend!!

Quick Chicken Vesuvio

Serves: 4

1/3 - 1/2 cup EVOO

2 baking potatoes, peeled and sliced 1/4 inch thick

6 cloves garlic, thinly sliced

1 teaspoon dried oregano, lightly crushed

Salt and Pepper

2 skinless, boneless chicken breast, cut into large chunks

1/2 cup flour, for coating (or use Wondra)

3/4 cup dry white wine

3/4 cup chicken stock

1/4 cup finely chopped flat-leaf parsley

1/2 cup fresh or thawed frozen organic peas

Crusty bread, for serving

1. Preheat the oven to 375 degrees . In a large skillet, heat about 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Add the potatoes and garlic; season with the oregano and lots of salt and pepper. Cook, turning occasionally, until browned, about 15 minutes.

2. Meanwhile, in a large, ovenproof skillet, heat a couple tbsp. EVOO, 2 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3 to 4 minutes. Deglaze the pan with the wine and stock. Stir in the peas.

3. Transfer the potatoes and garlic to the chicken skillet and place in the oven. roast to cook the chicken through, 10 to 12 minutes. Top with the parsley and serve with bread for mopping.