Chicken Vesuvio

Rub the chicken thighs with a tiny bit of oil so the salt and pepper stick, season the top, flip and season the other side.

Heat butter and oil in the pan; the oil keeps the butter from burning.

Lay the thighs in skin side down and cook, not too hot, until golden brown on the skin side, probably 6 to 8 minutes; the aim is colour, not cooking through.

Turn and give the bottom side a little colour, about 2 minutes, then remove the chicken.

Pour off a little of the grease, return the pan to the heat and lay in the quartered Yukon golds cut side down for a couple of minutes, then turn to colour the other cut side; remove.

Turn the heat down a little, add butter, a bit more oil and the garlic, then oregano; cook a few minutes until the garlic is golden, not burnt.

Add about a third of a cup of white wine or vermouth, then about a cup and a quarter of chicken broth, and turn the heat up.

Stir in about a cup of frozen baby peas and about a cup of frozen pearl onions.

Return the potatoes, then nestle the chicken on top.

Put the pan in an oven set at 425 degrees.

Cook until the thighs register about 175 to 180.

Finish with lemon juice and parsley, and spoon the pan juices over.

Variation: For a thicker sauce, lift out the chicken and potatoes and simmer the liquid on the heat until it reduces, optionally with some cold butter.