If you love garlic, this Italian-American specialty from Chicago is for you.
Made in one pan with chicken thighs, potatoes, and peas.
Either way, the Windy City got lucky.
Simply Recipes / Alison Bickel
But you dont have to buy an expensive bottle; most middle of the road brands are perfectly drinkable.
Look for a wine thats dry and crisp with a little acidity.
Popular choices include the more neutral pinot grigio or a sauvignon blanc that skews a little grassier.
Simply Recipes / Alison Bickel
And dont worry, the alcohol burns off long before you sit down to eat.
Its still plenty garlicky, but a little more mellow.
I use the zest as well as the juice of the lemon.
Simply Recipes / Alison Bickel
The zest boosts the lemon flavor, while the juice provides the acid for the sauce.
Its also a zero-waste kitchen tip!
Another flavor boost comes from browning the potatoes in the chicken fat after crisping the skin.
Simply Recipes / Alison Bickel
Can You Use Another Cut of Chicken?
Its also easier to get the same cut of meat cooked to a uniform doneness.
You could also reheat in the oven in a baking dish covered with foil.
Simply Recipes / Alison Bickel
Heat a 12-inch cast-iron pan gradually over medium-low heat until its good and hot, about 10 minutes.
Then turn the heat up to medium-high and add the oil.
Place the chicken in the pan, skin-side down.
Simply Recipes / Alison Bickel
Remove to a plate.
The chicken isnt cooked through yet, so dont worry.
It goes in the oven with the potatoes later on.
Simply Recipes / Alison Bickel
Tip
Youre going to want to use a splatter screen if you have one.
If there isnt about 2 tablespoons of fat in the pan, add a little more oil.
Otherwise, add the potato wedges and sprinkle with remaining 1/2 teaspoon salt and a pinch of pepper.
Simply Recipes / Alison Bickel
Stir to coat with and arrange in the skillet flat side down.
Cook until they turn light to golden brown.
Flip as they brown, about 8 minutes total.
Simply Recipes / Alison Bickel
Remove to another plate.
The potatoes will also finish cooking when they go in the oven with the chicken.
Turn the heat to medium-low and add the butter, garlic, and dried oregano or Italian seasoning.
Simply Recipes / Alison Bickel
Cook, stirring, until the garlic is fragrant but doesnt turn brown, about 30 seconds.
Add the wine and frozen peas and bring to a simmer, about 20 seconds.
Turn off the heat, return the potatoes to the pan, and turn to coat in the sauce.
The chicken will deepen in color and the potatoes will be tender.
Drizzle with the lemon juice, and sprinkle with the lemon zest and parsley before serving.
This dish is best eaten the day you cook it.
Refrigerate leftovers in a tightly covered container for 3-4 days.
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