Mediterranean Chicken With Potatoes

Very flavorful and satisfying meal with a fresh mix of flavors. Serve with Crusty bread and salad.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  teaspoons  minced garlic, divided
• 1  tablespoon olive oil
• 1  teaspoon salt, divided
• 1⁄4 teaspoon dried thyme
• 1⁄2 teaspoon black pepper, divided
• 12  small  red potatoes, halved (about 1 1/2 pounds)
•  cooking spray
• 2  lbs boneless chicken breasts (cut into bite-sized pieces)
• 1  cup  vertically sliced red onion
• 3⁄4 cup dry white wine
• 3⁄4 cup  reduced-sodium fat-free chicken broth
• 1⁄2 cup  chopped  pepperoncini pepper
• 1⁄4 cup  pitted kalamata olive, halved
• 2  cups  chopped plum tomatoes
• 2  tablespoons  chopped fresh basil
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1⁄2 cup  crumbled feta cheese
•  fresh thyme sprig (optional)

Directions

1. Preheat oven to 400°.
2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.