Ready in 1 hour
This famous dish is still an American classic. This is my own version of it. I hope you like
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.