My Family is OBSESSED with This Famous Chicago Recipe

By Chef Billy Parisi · 75 min

Ingredients

Instructions

1. Pat the chicken dry on all sides. Season both sides with salt and pepper and set aside.
2. Heat a large rondeau over medium heat for 2 minutes, then add 2 tablespoons olive oil. Place the chicken skin side down and cook 3 to 4 minutes until well browned, then flip and cook 3 to 4 minutes more. Transfer to a large plate; it does not need to be fully cooked yet.
3. Add 2 more tablespoons olive oil to the pan over medium heat. Place the potato wedges cut side down and cook 4 to 5 minutes until well browned, lowering the heat if needed. Flip, then add the pearl onions and sear 4 to 5 minutes more.
4. Season the potatoes and onions with salt and pepper. Remove them and place them on top of the reserved chicken.
5. Add 3 tablespoons butter and the whole garlic cloves to the pan. Cook 2 to 3 minutes, stirring constantly, until fragrant and lightly browned.
6. Deglaze with the white wine. Add the chicken stock, oregano, salt and pepper, and simmer over medium heat, scraping the fond from the bottom of the pan.
7. Return the potatoes and onions to the pan, then set the chicken on top, making sure it is not submerged in liquid.
8. Drizzle the chicken with 2 tablespoons olive oil to crisp the skin. Add the rosemary sprigs if using.
9. Bake at 400°F for 20 to 25 minutes, until the chicken is cooked through.
10. Remove the chicken. Stir in the peas, remaining 3 tablespoons butter, lemon juice and Pecorino Romano if using. Garnish with parsley and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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