Begin by generously seasoning your chicken pieces with salt and freshly ground pepper. Let sit for about 15 minutes.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces, skin-side down, and cook until golden brown and crispy.

Remove chicken, and in the same skillet, add chopped onion and sliced garlic. Sauté until onion is translucent.

Pour in dry white wine and scrape up brown bits from the pan. Simmer for about 2 minutes.

Stir in chicken stock, chopped parsley, Italian seasoning, and butter until combined.

Nestle the browned chicken back in, and arrange potato wedges around. Cover and simmer until cooked through.

Add frozen peas to the skillet and cook for an additional 5 minutes.