Chicken Vescuvio

This Chicago Classic is interpreted in many ways.  I see this dish as basics enhanced, it is light and perfect for spring/summer entertaining.  You could even prepare the chicken and potatoes on the grill to give it a warm-season flair and look.  Don't forget to have a loaf of warm, toasty garlic bread to sop up the sauce - YUM!

1/3 cup olive oil
8 garlic cloves, sliced
2 lbs. boneless, skinless chicken breasts
1.5 lbs. small potatoes, halved or quarterd
16 oz.  chicken stock
1/2 cup white wine
1 tbsp. fresh rosemary, chopped
1 tbsp. dried oregano
1 16 oz. bag frozen peas, thawed
1/2 cup (1 stick butter)

In a large saute pan over medium low heat place olive oil and sliced garlic.  Cook garlic for five to seven minutes until garlic is lightly browned.  Watch carefully so garlic does not burn.  Using a tongs remove garlic and place into a small bowl, set aside. This infuses your olive oil with the flavor of garlic.

Turn heat up to medium until oil starts to glisten.  Season both sides of chicken breasts generously with salt and pepper.  Place into pan and cook on each side for 2-3 minutes, then remove from pan and set aside.  Chicken breasts should be browned on both sides, but not fully cooked.

Place potatoes, cut side down into bottom of pan and cook for five minutes.  Pour stock and wine into pan along with rosemary and oregano then place chicken breasts and garlic on top.  Cover pan and simmer for five minutes. Remove cover after time has elapsed and remove chicken and potatoes, set aside.  Turn heat up and boil for five minutes to reduce liquid.  Place butter into pan and using a whisk, combine butter into liquid.  Place thawed peas into liquid and bring to simmer, cooking for one to two minutes.  Season sauce with salt and pepper to taste.

Return chicken and potatoes to pan OR place chicken and potatoes on serving platter and cover with sauce and peas.