1/2 cup olive oil

5 cloves garlic, peeled

2 large russet potatoes, peeled and cut into chunks

1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)

3/4 cup white wine

3/4 cup chicken stock

3 tablespoons chopped parsley

1 tablespoon dried oregano

Salt and pepper

Salt and pepper

1 cup frozen peas, thawed