Place a roasting pan on the stovetop over a couple of burners.
Heat up about ½ cup of extra virgin olive oil, a shallow layer over medium-high heat.
When oil is hot, add in potatoes.
Season liberally with salt and pepper.
Cook until golden brown on cut sides about 10 minutes.
Add the garlic, chili flakes, oregano and bay leaf to the browned potatoes.
Cook for about 3-4 minutes more, turning occasionally.
Transfer potatoes out of pan.
Heat up about 1 tablespoon cooking oil.
Season chicken liberally with salt and pepper then brown well on both sides.
Discard some oil if you think you have to much in the pan.
Pour wine to deglaze the pan.
Add chicken stock and scatter potatoes, garlic and chilies back in.
Bring to a boil then lower heat/fire and let it simmer until chicken is tender.
Add peas and butter towards the end of cooking, stir, taste and adjust seasoning if necessary.
Serve hot with rice (our preference) or with crusty bread as Rachel Ray suggested. Enjoy! :)