Dry chicken pieces with a paper towel. Salt and pepper chicken pieces, and dip

each in flour so that all sides are cover. Cook chicken in oil until all sides are brown

and the pieces are done throughout. Remove from the pan and set aside. Scrap

off the chicken residue from the bottom of the pan. Add enough cooking oil to cover

the potatoes. Fry until golden brown. Drain the oil and add the chicken to the potatoes.

stir in the onions, the garlic, and the mushrooms, and cook until the vegetables are

tender. Stir in the frozen peas and the wine, and cook another 10 minutes, or until

the peas are done. Transfer to serving platter and spinkle with the parsley.