I first had this tasty dish in a little hole-in-the-wall Italian restaurant in Los Angeles. It was served in a cast iron pan, and the smell alone was enough to have me drooling. Once I dug in, I was pretty sure I was in heaven. Moist chicken, and crisp, golden brown potatoes in a bright garlic wine sauce (it’s quite garlicky, so I’d recommend this dish for garlic lovers only). It was pure perfection. I even ate the peas, which is rare for me, because peas are not my favorite. If you look online, you’ll find a ton of different versions of this popular dish, but my version is slimmed down to offer all the flavor of the traditional dish, but for just 7 Smart Points per serving. Enjoy!
- 1 lb chicken thighs skinless, boneless
- 4 potatoes peeled and quartered lengthwise
- 10 cloves garlic sliced
- 2 tbsp olive oil
- 1 cup white wine
- 1 1/2 cups chicken stock
- 1 cup green peas frozen
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tsp onion powder
- Salt & Pepper to taste
Preheat oven to 400.
Heat 1 tbsp oil in a large skillet over medium high heat. Season the chicken generously with salt and pepper, then add chicken and brown on each side.
After chicken is browned, remove from skillet and add the remaining olive oil. Add the potatoes and brown on each side as well, then remove from skillet.
In a small bowl, mix together the oregano, garlic powder, and onion powder. Place chicken and potatoes into a large bowl and season well with oregano spice blend.
Add wine to skillet to deglaze the pan. Let simmer a minute and scrape the bottom of the pan.
Add the garlic cloves and chicken stock. Let simmer about 5-10 minutes until reduced by half.
Add chicken to a large baking dish, and then pour the wine/stock sauce over the chicken. Place the potatoes on top.
Bake for about 30 minutes until chicken and potatoes are well browned and crisp. Add frozen peas during last 5 minutes of baking.