3 Reviews

This was simply WONDERFUL! This turned out as more of a one-pot stew than what I really thought this would end up being like...but no matter since it was FAB! Several people on cooking light's website said they subbed parm in place of the feta but I can't imagine why since this is a VERY mediterranean flavored dish and the feta was wonderful in it! My 2 and 4 year old were eating this or I would have doubled the pepperoncini's (which I love) but I must admit it was perfectly spiced just the way it was. Next time I will quarter the potatoes and cut the quantity in half of the potatoes but keep the rest of the ingredient amounts as listed. The potatoes were far too plentiful in comparison to the rest of the dish. Incredible flavor blending here. I highly recommend this. Photo's to follow shortly....

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RedVinoGirl February 15, 2009

An outstanding one dish meal- all of my favorite flavors in one place! Browning the chicken in 2 batches helps from producing too much liquid which will then boil the chicken instead of browning it. I love, love, love the addition of the pepperoncini peppers, and the red taters hold up nicely since they are roasted first. Perfect texture. Can take a little time to put together because of the separate cooking methods, but is really worth it. 5+ stars!

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BerrySweet February 25, 2007

I love this recipe. It looks lengthy but comes together very quickly. This dish can be easily reheated. I make it with fresh parmesan cheese instead of feta cheese. It printed in Cooking Light, recipe created by a chef named Shaw (first name unknown).

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Teri G. June 05, 2006
Mediterranean Chicken With Potatoes