Lunch: Chicken Vesuvio

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1 teaspoon dried oregano, crumbled
1 (2 1/2- to 3-lb) chicken, cut into 8 pieces
About 2 cups olive oil
4 russet (baking) potatoes
1 cup dry white wine
4 to 8 garlic cloves (to taste), minced
1 cup cooked green peas
1/4 cup chopped fresh parsley

Instructions

Whisk together flour, pepper, salt, and dried herbs. Dredge chicken in flour mixture, shaking off excess. Heat 1/2 inch oil in an ovenproof 10-inch heavy skillet (preferably seasoned cast iron) until a deep-fat thermometer registers 360 °F, then fry chicken in 2 batches, turning, until golden brown, 15 to 18 minutes. Transfer chicken as fried with tongs to paper towels to drain and season with salt and pepper.

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