In a sauce pan pot on medium high heat, add Olive Oil, allow to get hot. Place the Chicken Thighs into the pan, skin side down, and sauté for 8 minutes. Once the skin looks golden, flip to the other side and sauté for another three minutes. Remove Chicken, set aside. Add Onions, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.
Deglaze pan with Wine, allow Wine to reduce by a third. Pour contents of the pan into a roasting pan. Add Potatoes, Garlic, Salt, Pepper, Oregano, and Thyme, mix well. Add Chicken Stock, mix.
In the same pot add in the Potato Mixture, sauté for 10 minutes.
Lower heat to medium, then add in Wine. Reduce Wine by 1/3, then add Chicken Stock.
Place into the oven for 45 minutes.
Roux:
- In a small fry pan on medium heat, add Butter. Allow Butter to melt, and frothing slows. Add Flour, stir continuously for 3 minutes.
Place into the oven for 45 minutes. Remove Chicken, add Roux, and Peas to Potatoes, mix until sauce thickens. Add Chicken back into the pan, ensuring Chicken is covered with Sauce, and Potatoes.
Place back into the oven for another 5 minutes.
Remove from the oven. Serve