Quick Chicken Vesuvio

I've always heard about Chicken Vesuvio, but I've never made it. Rachel Ray had a recipe in the April issue of her magazine for Quick Chicken Vesuvio. It looked good and wasn't too high in calories, so I made it for dinner tonight. Very tasty, I must say. I will reduce the amount of olive oil in the recipe for the future...it doesn't need as much as it calls for, but otherwise, this recipe is a keeper, and super quick to make, too! Rachel says this serves four, but I broke it up into six servings easily. This makes a lot of food.

Quick Chicken Vesuvio
Ingredients:
1/3 cup EVOO (extra virgin olive oil)
2 baking potatoes, peeled and sliced 1/4 inch thick
6 cloves garlic, thinly sliced
1 tsp dried oregano, lightly crushed
Salt and Pepper
2 lbs. skinless, boneless chicken breast, cut into large chunks (this was about 4 breasts)
Flour, for coating (about 1/4 cup)
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup fresh or frozen peas

1. Preheat oven to 375 degrees. In a large skillet, heat about 2-3 tbs of olive oil over medium-high heat. Add the potatoes and garlic; season with oregano, salt and pepper. Cook, turning occasionally, until browned, about 15 minutes.

2. Meanwhile, in a large ovenproof skillet, heat 2 tbs of olive oil over medium-high heat. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3-4 minutes. Deglaze the pan with the wine and stock. Stir in the peas.

3. Transfer the potatoes and garlic to the chicken skillet and place in oven. Roast to cook the chicken through, 10-12 minutes.