What a fantastic dish! My version doesn't call for baking it, as I used chicken breast instead of chicken pieces. It also requires very little oil, unlike Ray's original recipe. Easy!
- extra virgin olive oil, divided
- 2 large potatoes, diced
- salt and pepper to taste
- 3 cloves garlic, minced
- pinch hot pepper flakes
- pinch dried oregano or marjoram
- 2 bay leaves
- 4 boneless skinless chicken breasts, chopped
- 1/2 cup dry white wine
- 1/2 cup chicken broth or stock
- 1/2 cup frozen peas, thawed
- 1 T butter
- 1 small bunch flat-leaf parsley, finely chopped
In a large frying pan or Dutch oven, heat a little olive oil over medium-high heat. When oil is hot, add in potatoes, season liberally with salt and pepper, and cook till golden brown, about 10 minutes. Add the garlic, hot pepper flakes, oregano and bay to the browned potatoes, and cook for about 3-4 minutes more, stirring occasionally.
Season chicken liberally with salt and pepper then add to pan. Continue cooking about 10 minutes. Deglaze with wine and add stock. Continue to simmer over medium low heat about 5-10 more minutes or til chicken is cooked through.
Add peas and butter in the last few minutes. Stir to combine. Top with lots of parsley and stir.