Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: 1 1/4 cups)

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. 

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Klbhoggirl61

loriac1969
June 27, 2016
I made this tonight and my family loved it! Easy to prepare. I used grape tomatoes and Pinot Grigio. Yummy!

Great recipe! Great flavors!

PinkLadyLA
September 10, 2015
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.

loriac1969's Review

ams10425
February 06, 2014
N/A

Tumbles's Review

electrolam
February 01, 2014
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.

Robertab3's Review

NYJed15
January 09, 2014
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.

koriander's Review

Kymberly23
November 10, 2013
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.

stellacorona's Review

Robertab3
September 24, 2013
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.

heheheidi's Review

mrsnobody
September 11, 2013
N/A

Meredith475's Review

Klbhoggirl61
July 23, 2013
N/A

csprader's Review

RedChloe
April 12, 2013
N/A