Chicken Vesuvio | Idaho Potato Commission

Ingredients

• 9 large Idaho® russet potatoes (about 10 oz each), cut into lengthwise wedges
• 3 whole chickens (4-5 lbs each), cut into pieces
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano
• Vegetable and olive oil for frying
• 3 tablespoons garlic, minced
• 24 oz chicken stock, lightly salted
• 1 1/2 cup white wine
• 1 1/2 cup frozen peas
• 6 tablespoons cold butter, cut in pieces
• 3 tablespoons parsley, chopped