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Chicken with Peas (Frango com Ervilhas)

3-4 lbs (1.4-1.8 Kg) chicken pieces
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
2 onions, finely chopped
1 cup (250 ml) chicken stock
1/2 cup (125 ml) dry Port or Madeira wine
1/2 tsp (2 ml) chopped fresh oregano or 1/4 tsp (1 ml) dried
1-2 cups (250-500 ml) fresh or frozen green peas

Season the chicken with salt and pepper. Heat the oil and butter
in a large heavy baking dish over moderate heat and brown the
chicken on all sides. Transfer the chicken to a plate and set aside.
Saute the onions in the same baking dish until tender but not
brown, about 10 minutes. Stir in the stock, wine, and oregano
and return the chicken to the skillet. Cover and simmer over low
heat until the chicken is tender, 45 to 60 minutes. Adjust the
seasoning with salt and pepper and add the peas about 15
minutes before serving. Serves 4 to 6.