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Chicken Vesuvio

Chicken and taters cooked with pearl onions and peas with a savory, well balanced sauce. Toss four to six skin-on chicken thighs, bone-in or deboned in a little olive oil. Season with salt and cracked black pepper. Lightly sprinkle with a bit of Paprika. Add two teaspoons of butter and two teaspoons of olive oil to skillet. Lay thighs skin side down and sauté over medium-to-medium low heat until the fat is cooked from the skin and is nice, golden brown for about 8 minutes. Turn and sauté other side of thighs a few minutes then remove thighs and set aside. Lay in about a pound of yellow potatoes that have been cut into wedges. Season with salt and pepper. Sautee until lightly golden brown then remove and set aside. Turn heat off on skillet and pour off all but a couple of teaspoons of the fat in the skillet. Lay in 5 to 8 peeled garlic cloves, sauté a few minutes until golden toasted. Sprinkle in a couple of teaspoons of Italian seasoning and about 3/4 Tsp dried Rosemarry. Toast dried herbs for a few seconds then pour in 1 1/2 Cup of salted chicken stock and 1/3 cup dry white wine. Turn heat back on to medium high. Let bubble a minute or two. Smash garlic cloves a bit and add 1 cup of frozen peas and about a cup of peeled pearl onions. Place the potato wedges in. Lay chicken thighs on top. Pop into pre-heated 425-degree oven until internal temperature is around 170-180. Squeeze about 1/2 lemon on and a tablespoon or two of parsley. Baste the pan sauce around a bit, cool a few minutes. Serve. Enjoy.