• 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! :)

IF YOU WANT TO FINISH IT IN THE OVEN:

• Prior to cooking, preheat oven to 375ºF.
• After deglazing and putting the potatoes and garlic back in the pan.
• Transfer to oven and roast 35-40 minutes.
• Add peas and butter in the last few minutes.
• Stir to combine.
• Top with lots of parsley and serve with bread for mopping.