Much to my surprise, oregano does go with peas, and brings together nicely chicken, mushrooms, and onions. I would recommend that using fresh oregano is vital here, but maybe I would be wrong about that too.

Skillet Chicken With Onions, Peas, Mushrooms

Makes 2 servings

2 tablespoons canola oil, plus more if needed

1 onion, chopped

2 cloves garlic, minced

3/4 teaspoon salt, about

8 ounces sliced mushrooms

4 skin-on, bone-in chicken thighs

Freshly ground pepper

1 cup dry white wine

1 cup peas, frozen or fresh

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onions and garlic, seasoning them with a generous pinch of salt. Cook, stirring occasionally, until onions soften, about 6 minutes. Stir in the mushrooms, seasoning with a pinch of salt; turn the heat up to medium-high. Cook until mushrooms are browned and have given up their liquid, 5 minutes.

2. Transfer the onions and mushrooms to a bowl. Add another tablespoon oil to the skillet if needed to cook the chicken. Season the chicken with salt and pepper; place in the skillet, skin side down. Cook, turning once, until browned on both sides, about 12 minutes total.

3. Pour in the wine; turn the heat to low. Simmer until chicken is cooked through, about 15 minutes. Return the onions and mushrooms to the skillet; add the peas and oregano. Stir to coat the vegetables with the pan juices. Cook until heated through. Taste for seasonings.

Per serving: 579 calories, 34 g fat, 7 g saturated fat, 180 mg cholesterol, 34 g carbohydrates, 36 g protein, 996 mg sodium, 7 g fiber.