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Ingredients
  • ½ cup olive oil
  • 5 cloves garlic, peeled
  • 2 large russet potatoes, peeled and cut into chunks
  • 1 3 to 4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)
  • ¾ cup white wine
  • ¾ cup chicken stock
  • 3 tablespoons chopped parsley
  • 1 tablespoon dried oregano
  • Salt and pepper
  • 1 cup frozen peas, thawed
Steps
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