Prep Time: 5 min
Cook Time: 35 min
This take on chicken, peas, and potatoes in sauce is a delicious weekday dinner.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
3 skinless chicken legs and back
3 bone-in, skinless chicken breasts
2 tbsp (30 mL) extra virgin olive oil
4 potatoes, large, with skin
2 tbsp (30 mL) oregano, fresh, chopped
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
6 cloves garlic, chopped
6 tbsp (90 mL) dry white wine
1 cup (250 mL) frozen peas
4 sprigs parsley, for garnish
1 Preheat oven to 350°F (175°C).
2 Heat olive oil in large non-stick skillet over medium-high heat. Cut each potato into 8 wedges. Sauté until golden brown on both sides; remove and set aside.
3 Separate legs at the joint into drumstick and thigh pieces. Add chicken, including breasts, to pan and sprinkle with oregano, salt and pepper and brown on both sides. Add garlic and continue to sauté for 2 to 4 minutes until fragrant and lightly browned. Pour white wine over chicken and cook for 2 more minutes. Remove from heat and place in a casserole dish along with the potatoes. Cover pot tightly and bake until chicken is cooked through (about 30 minutes) and breasts reach an internal temperature of 165°F (74°C).
4 Add peas and bake for 5 additional minutes. Arrange potatoes and peas around chicken on serving platter, pour remaining gravy over chicken and serve. Garnish with parsley sprigs.