Source:

MsTified via Epicurios.com

Serves/Makes:4

Ingredients

• 1 4-1/2 lbs (2 kg). chicken, quartered, backbone removed
• 1 tbsp (15 ml) dried oregano
• 1 tsp (5 ml) garlic powder
• 3 tbsp (45 ml) olive oil
• 2 large russet potatoes about 14 oz (392 grm). each, peeled, each cut into 6 pieces
• 6 large garlic cloves, peeled
• 1/2 tsp (2 ml) or more dried crushed red pepper, to taste
• 1/2 cup (125 ml) chicken stock or canned chicken broth
• 1 cup (225 ml) frozen green peas, thawed
• chopped fresh parsley (optional)

Preparation

• Preheat oven to 450 degrees (225 C.).
• Sprinkle chicken pieces generously with salt and pepper.
• Sprinkle oregano and garlic powder over chicken; set aside.
• Heat oil in large ovenproof pot over high heat.
• Add potatoes and saute until golden brown, about 5 minutes.
• Transfer potatoes to bowl.
• Add chicken to same pot and saute until golden brown on all sides, about 10 minutes.
• Add garlic cloves and dried crushed red pepper and saute 2 minutes.
• Return potatoes to pot.
• Remove pot from heat.
• Add stock.
• Return to medium-high heat and bring to boil.
• Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes.
• Add peas to pot; cover and bake 5 minutes longer.
• Transfer chicken to platter.
• Arrange potatoes and peas around chicken.
• Pour sauce from pot over chicken.
• Garnish with chopped parsley, if desired, and serve.

Comments

This recipe is from the restaurant of the famous long-time Cubs announcer, Harry Carey, in Chicago, Illinois.