1. Dry chicken and season with salt

2. Heat 1 TBSP oil in 12-inch over medium-high heat.

3. Add half the chicken skin-side down and cook about 5 minutes.

4. Remove to plate and repeat with other half of chicken,

5. Let chicken cool slightly and remove skin

6. Add onion, half of garlic, oregano, and red pepper flakes to pan and cook over medium-high heat until onions are softened and slightly browned, 8-10 minutes

7. Stir in flour and cook 1 minute

8. Slowly whisk in wine, scrapping up browned bits and transfer to slow cooker.

10. Microwave potatoes with 1 tbsp oil in covered bowl, stirring occasionally until nearly tender-about 5 minutes and transfer to slow cooker.

11. Stir broth into slow cooker.

12. Nestle browned chicken into slow cooker

13. Cover and cook 4-6 hours on low

14. Add rosemary sprig, cover and cook on high 15 minutes

15. Transfer chicken and potatoes to plate and tent with aluminum foil

16. Let braising liquid settle for 5 minutes and then skim fat off top with a spoon

17. Discard rosemary and stir in peas and let heat through - about 5 minutes

18. Stir in remaining garlic, lemon zest and juice

19. Spoon one cup of sauce over chicken and serve with remaining sauce