Brown the chicken: Lightly salt each piece of chicken on all sides. Then pour the ¼ cup of oil into a walled pan or pot and place it over medium-high heat. Once the pan/pot is hot place the chicken pieces in skin side down and let them cook for roughly 5 minutes, or until they are nicely browned. Turn the chicken over and let them cook for another 5 minutes. Once all the chicken pieces are browned remove them from the pan/pot and set them aside.

Sautee the vegetables: Toss the carrots and potatoes into the same hot pan/pot and sprinkle a little bit of salt and pepper on them. Sautee both of these ingredients for roughly 5 minutes. Then toss in the onion and bell pepper and continue to sautee all of the vegetables for an additional 5 minutes or until the onions become soft and translucent.

Add the garlic, bay leaves, oregano, paprika, and chili flakes to the pan/pot, and continue to sautee everything for an additional minute or two.

Braise everything: Add the browned chicken pieces back to the pan/pot. Pour in the 2 cups of white wine and stir everything together. Let the wine simmer and reduce for 5 minutes then pour in the cup of chicken stock. Stir everything together once again and let the liquid come back to a simmer. Reduce the heat to medium-low and let everything simmer and cook uncovered for roughly 30 to 40 minutes. You will know you are done when the potatoes are fork-tender and the chicken reaches an internal temperature of 165℉, 74℃.

Finish the dish: Add the green pea to the pan/pot and stir everything together for a minute. Turn off the heat then taste the braising liquid and add any additional salt & pepper to your liking.

Dish the chicken pieces along with the vegetables and braising liquid on plates and enjoy!