Sweet and Spicy Chicken With Potatoes and Cherry Peppers

From womansday.com. When it comes to cooking with wine, there’s one rule to follow: Only cook with something you’d drink. And there's no need to break the bank for this recipe—you can opt for an inexpensive white wine to simmer the sautéed new potatoes and chicken breasts in.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  lb new potato, quartered
•  kosher salt
•  black pepper
• 4  garlic cloves, smashed
• 4  boneless skinless chicken breasts
• 1⁄2 cup dry white wine
• 1⁄3 cup  small  sweet red cherry peppers, quartered (such as Peppadew)
• 2  tablespoons fresh oregano, chopped

Directions

1. Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the potatoes and 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and cook for 1 minute.
2. Meanwhile, heat the remaining Tbsp oil in a second skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
3. Transfer the chicken to the other skillet, nestling it among the potatoes. Add the wine and cherry peppers and simmer, covered, until the chicken is cooked through and the potatoes are tender, 4 to 6 minutes. Stir in the oregano.