CHICAGO STYLE CHICKEN VESUVIO

THIS RECIPE WAS REQUESTED BY NANCY.........OMG......THIS IS ONE OF MY FAVORITES.......I CAN STILL SMELL IT ROASTING IN THE OVEN AS A CHILD....I HAVE MADE IT ALL OF MY MARRIED LIFE AND NEVER GET TIRED OF IT.....MY DEAR MOM ALWAYS MADE IT WITH PEAS....BUT YOU CAN SUBSTITUTE THE PEAS FOR THAWED ATRICHOKE HEARTS OR EVEN LIMA BEANS....I SOMETIMES EVEN ADD LINKS OF SAUTED GOOD ITALIAN SAUSAGE AND IT JUST ADDS TO THE FLAVOR OF IT ALL..... CHICAGO STYLE CHICKEN VESUVIO: 4 - 8 OUNCES FROZEN PEAS, THAWED (OR ARTICHOKE HEARTS OR LIMA BEANS) 1 CHICKEN CUT-UP 1 TEASPOON SALT 1/2 TEASPOON PEPPER (MORE IF YOU WOULD LIKE) 2 TEASPOONS OREGANO 2 TEASPOONS GRANULATED GARLIC 1 1/2 POUNDS OF RUSSET BAKING POTATOES 6 TABLESPOONS OLIVE OIL 2 -3 CLOVES OF GARLIC, WHOLE 1 CUP DRY WHITE WINE (PLUS 1/2 CUP OF CHICKEN BROTH OPTIONAL) 1 TABLESPOON FRESH CHOPPED PARSLEY SEASON THE CHICKEN PIECES WELL WITH SALT, PEPPER, GRANULATED GARLIC AND OREGANO. PEEL THE POTAOTES AND CUT INTO QUARTERS. WARM THE OIL IN A LARGE SKILLET , ADD THE GARLIC CLOVES AND COOK A MINUTE OR TWO JUST TO RELEASE THE FLAVOR.....ADD THE CHICKEN AND COOK ON BOTH SIDES UNTIL GOLDEN BROWN , ABOUT 10 MINUTES.....TRANSFER THE CHICKEN TO A BOWL, AND COOK THE POTATOES IN THE SAME SKILLET UNTIL THEY ARE LIGHTLY GOLDEN BROWN, STIRRING OCCASIONALLY. REMOVE THE POTATOES, AND THEN DEGLAZE THE PAN WITH THE WINE...(AT THIS POINT IF YOU WANT YOU CAN ADD 1/2 CUP OF CHICKEN BROTH).PLACE THE CHICKEN AND POTATOES IN A ROASTING PAN AND POUR THE DEGLAZED WINE SAUCE. OVER THE CHICKEN AND POTATOES.......PLACE IN THE OVEN FOR 20 MINUTES.... STIR IN THE PEAS (ARTICHOKE HEARTS) AND COOK IN THE OVEN FOR ANOTHER 10 -15 MINUTES.....COOKING TIME WILL BE ACCORDING TO THE SIZE OF YOUR CHICKEN PEICES..............PLACE ON A PLATTER WITH POTATOES SURROUNDING THE CHICKEN AND GARNISH WITH PARSLEY........