Instructions: Preheat oven to 450 degrees. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside.

Heat oil in large ovenproof pot over high heat. Add potatoes and saute until golden brown, about 5 minutes. Transfer potatoes to bowl.

Add chicken to same pot and saute until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and saute 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.

Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer.

Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

This recipe yields 4 servings.

Comments: Jerry Goldberg of Chicago says, "After a Cubs game at Wrigley Field, I drove over to Harry Caray"s restaurant to celebrate the victory-and the team"s late announcer. The hearty chicken with potatoes was almost as memorable as Caray"s singing of Take Me Out to the Ballgame, which was his seventh-inning tradition."

Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.

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