Chicken Vesuvio

1: Preheat oven to 375°F. Season chicken thighs with salt and pepper and set aside. Cube potatoes and set aside.

2: In a large ovenproof skillet, heat 1/4 cup oil until hot on medium heat. Place seasoned chicken thighs in skillet. Cook for 6 minutes on each side until both sides have a crispy golden brown skin. Remove chicken from skillet.

3: Put cubed potatoes, oregano, thyme, salt, and red pepper flakes in the skillet. Cook until potatoes are somewhat golden (8-10 minutes).

4: Add sliced garlic and sauté for a minute.

5: Add butter, wine, and chicken stock and deglaze skillet. Allow wine to reduce a bit for about 2-3 minutes until it partially evaporates. Once it does, add in peas and stir.

6: Return chicken to skillet and add sun dried tomatoes if using. Bake for 25 minutes or until internal temperature of chicken is at least 165 degrees. Turn on broiler for the last 5 minutes so the chicken crust is nice and crusty.

7: Once done, squeeze fresh lemon all over. Taste for salt. Enjoy!