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)
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
Thyme sprigs (optional)
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.
This recipe worked out really well. I had all of the ingredients except the artichokes and it was delicious. I will definitely make this again. I will add more tomatoes and olives. I used a rotisserie chicken to save time on cooking the chicken. The potatoes took an hour to cook (but it may have also been my oven.) I didn't have any parmesan either but I'm not sure it was needed, will try it next time though.
This was "okay". A little disappointed after reading all the 5 star reviews. I'm a great cook, so it wasn't that. Its a super easy recipe to follow also. We love every single ingredient that went into this. My grocer sells fresh, roasted artichoke hearts and they are to die for! My potatoes were so beautiful after they roasted I hated putting them in the mixture. That little bit of liquid took all of that lovely texture away. I do really think that's what threw this off for us. Next time I will try this and place the potatoes on the side. Probably add more fresh tomatoes and basil too.
The combination was wonderful. I didn't have fresh basil so used a teaspoon of pesto, and used some jalapeño stuffed olives, sliced, in lieu of the kalamata as that is all I had. I didn't combine the potatoes with the chicken because we like a crisper roasted potato, but served it combined.
This was very good, easy, and flavorful but I made a mistake with the pepper ingredients. Substitutions for pepercinis listed banana peppers and jalapeños, so I used a mixture of both since I had jarred amounts of both. Unfortunately, I used too many jalapeños in my blend and it was too spicy. Regardless, I definitely want to make this again. I also used 2 drained jars of diced basil tomatoes, fresh basil, and poultry seasoning (on chicken). Served with side veggie.
very tasty! would be good for company! used 1# chicken but all other measurements as written. used canned tomatoes, oregano and lemon instead of basil. love kalamatas but will leave out next time. oh, the potatoes were awesome, so served mixture over them instead of mixing them in. topped with feta.