Preheat oven to 400 degrees F. To blanch peas, place in boiling water for 1 minute (1 teaspoon of sugar added brings out sweetness). Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters; saute in olive oil until golden brown; set aside. In 10-inch skillet, bring olive oil to 300 degrees or almost to boiling point. Add garlic cloves; cook for 2 minutes to release flavor. Add chicken; saute lightly on both sides until golden brown. Add potatoes and then deglaze pan with white wine. Bake for 20 to 30 minutes. Place chicken on serving plate and arrange potatoes around chicken. Pour the sauce from the pan over chicken and add peas. Garnish plate with parsley and serve.
Recipe courtesy Executive Chef Abraham Aguirre, Grotto on State, Chicago, IL
Recipe courtesy of Emeril Lagasse