Chicken Vesuvio

Chicken Vesuvio via 52 ways to grill
3 LARGE Chicken Breasts, bone in, skin on (I used boneless and skinless)
Salt and Pepper to Season
2 T Not Your Grandmother's Herbs de Provence divided
4 Russet Potatoes Cut into wedges, skins on
4 c Chicken broth*
1 c Red Wine Vinegar*
12 cloves Garlic
1 c frozen Peas

Season chicken with Salt, Pepper and 1T Herbes de Provence. Coat bottom of  skillet with thin layer of Oil, brown chicken. Remove chicken and add potato to brown in the oil and fat While browning, add the Garlic.Once potatoes browned, deglaze pan with red wine vinegar and add chicken stock.
Add potatoes and garlic to stock, top those with chicken breasts, sprinkle on remaining T  Herbs de Provence and cover. Continue to cook over med heat til chicken reaches 150F, then add peas. When the chicken reaches 160F, remove and allow to rest for 5 min.

*I doubled the amt of stock and vinegar because I wanted extra sauce.  Feel free to use less if you are not a fan of sauce.