Chicken Vesuvio | Saveur

Ingredients

• 1 cup olive oil
• 10 cloves garlic
• 4 large russet potatoes, peeled and quartered lengthwise
• 2 (3–4-lb.) whole chickens, each cut into 8 pieces
• 1 1⁄2 cups white wine
• 1⁄3 cup finely chopped parsley
• 1 tbsp. dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 1⁄2 cups chicken stock
• 1 cup frozen peas, thawed