One Pot Pollo con Patate e Piselli

YT Pizziaolo Luigi prepared an other dish from Naples, Italy. It's chicken with peas on a bed of potatoes and onions.

All recipes I have cooked from him made me smile. I always change little bits to my taste, but all over the recipe stands.

This is so easy and only peeling potatoes, onion and garlic isn't too much work. I added garlic cloves and some of my tiny red chilis.

Recipe for 3:

3 chicken legs

6 medium large potatoes

1 stalk fresh rosemary

1 tsp herbes de Provence

2 tbsp olive oil

1 onion

3 cloves of garlic

5 mini chili

150 ml white wine

200 g defrosted peas

Salt and pepper

Fresh parsley

Preheat the oven 200 C.

Cut the potatoes in wedges, season with rosemary and herbes de Provence, add salt and pepper and olive oil. Add to s baking dish. 

Pat the chicken legs dry and season them with salt and pepper. Put on top of the potatoes. Cut the onion in wider strips and pull them apart. Spread around. Add peeled garlic and chili.

Pour the wine over and scrape out the remains of the olive oil from the potatoes over.

Bake for 30 min, then turn the chicken legs and get the temp down to 180 C fan for 15 min.

Now add the peas and turn the chicken legd again. Bake for 15 more min. Add parsley and serve.