I got the following recipe from Cook's Country magazine and have to tell you, I was impressed.
It's a streamlined version of Chicken Vesuvio which is originally a dish that came from Chicago.
Bone in chicken and potatoes smothered in a garlicy wine sauce and garnished with peas, the original dish requires more effort than I have the time or patience for.
Which is where the updated recipe comes in.
The PB, TH, and I all really liked this one...
Skillet Chicken Vesuvio
4 boneless skinless chicken breasts
salt and pepper
2 tbsp olive oil
1 1/2 pounds baby red potatoes, scrubbed and halved
2 minced garlic cloves
1 tsp minced fresh rosemary
1/2 tsp dried oregano
1/2 cup white wine
1 1/2 cups low sodium chicken broth
1 cup frozen peas, thawed
2 tsp lemon juice
1. Pat chicken dry with paper towels and season with salt and pepper. Heat one tbsp oil in large non stick skillet over medium high heat until just smoking. Cook chicken until golden, about three minutes per side. Transfer to plate.
2. Add remaining oil to pan and heat until shimmering. Cook potatoes, cut side down, until golden brown, about 7 minutes. Stirl in garlic, rosemary, oegano, and 1/2 tsp salt and cook until fragrant, about 30 seconds. Add wine and broth scraping any browned bits off the bottom of pan and bring to boil Return browned chicken to skillet on top of potatoes . Reduce heat to medium low and simmer, covered, until chicken is cooked through and potatoes are tender, about 12 minutes. Using slotted spoon, tranfer chicken and potatoes to serving platter. tent with foil.
3. Increase heat to medium high and cook, uncovered, until sauce is reduced to one cup, five minutes. Stirl in peas and cook until heated through, about one minute.
Turn off heat, whisk in butter and lemon juice and season with salt and pepper. Pour sauce over chicken and potatoes.