CHICKEN VESUVIO

Steps:

• Dry chicken with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
• Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
• Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.
• Let chicken cool slightly and discard skin.
• Add onions, half of garlic, oregano, and red pepper flakes to fat left in pan and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
• Stir in flour and cook for 1 minute.
• Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
• Microwave potatoes with remaining tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 5 minutes; transfer to slow cooker.
• Stir broth into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Add rosemary sprig, cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
• Transfer chicken and potatoes to serving platter and tent loosely with foil.
• Let braising liquid settle for 15 minutes, then remove fat from surface using large spoon.
• Discard rosemary.
• Stir in peas and let sit until heated through, about 5 minutes.
• Stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste.
• Spoon 1 cup sauce over chicken and serve with remaining sauce.