This tasty Mediterranean chicken dish features small red potatoes and other classic regional ingredients, like red onion, wine, olives, tomatoes, basil, artichokes, and Parmesan cheese.
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 pounds skinless, boneless chicken breast, cut into bite-sized pieces 1 cup vertically sliced red onion 3/4 cup dry white wine 3/4 cup fat-free, less-sodium chicken broth 1/2 cup chopped pepperoncini peppers 1/4 cup pitted kalamata olives, halved 2 cups chopped plum tomato 2 tablespoons chopped fresh basil 1 (14-ounce) can artichoke hearts, drained and quartered 1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
Preheat oven to 400°.
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.
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.
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