Shortcut chicken vesuvio

1. You're going to need two skillets going on the stove...both a larger size, if you have two that are bigger and one needs to be oven proof. If you don't have two that are larger, a smaller one will be just fine for the potatoes, you might just have to do them in batches.

2. Preheat the oven to 375 degrees.

3. In your potato skillet, heat about 1/4 cup olive oil over medium higher heat. Add the potatoes and season generously with the oregano, salt, and pepper. Cook, turning occasionally until browned. Towards the end add the garlic. This will take about 15 minutes.

4. Meanwhile, in your larger oven proof skillet heat a couple of TBS of olive oil over medium high heat. Season the chicken with salt & pepper and coat lightly in flour. Brown the chicken on each side until golden, roughly 3-4 minutes. Deglaze the pan with the wine and stock (the fun part!) and stir in your peas.

5. Get your potatoes and garlic over into the oven proof skillet and place it all in the oven. Roast away for 10-12 minutes. Top with freshly chopped parsley, breathe in that awesome smell you just created and enjoy!