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1
Dry chicken with paper towels and season with salt and pepper.
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2
Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
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3
Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
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4
Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.
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5
Let chicken cool slightly and discard skin.
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6
Add onions, half of garlic, oregano, and red pepper flakes to fat left in pan and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
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7
Stir in flour and cook for 1 minute.
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8
Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
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9
Microwave potatoes with remaining tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 5 minutes; transfer to slow cooker.
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10
Stir broth into slow cooker.
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11
Nestle browned chicken with any accumulated juice into slow cooker.
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12
Cover and cook until chicken is tender, 4-6 hours on LOW.
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13
Add rosemary sprig, cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
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14
Transfer chicken and potatoes to serving platter and tent loosely with foil.
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15
Let braising liquid settle for 15 minutes, then remove fat from surface using large spoon.
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16
Discard rosemary.
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17
Stir in peas and let sit until heated through, about 5 minutes.
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18
Stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste.
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19
Spoon 1 cup sauce over chicken and serve with remaining sauce.
