I made this for family last week, and everyone really liked it! Even my husband, who hates olives, and my 14 year old brother, whose palate I would not call “adventurous.”
My cooking notes: the thyme springs are a nice touch, but not necessary. The potatoes took about 5-7 minutes longer than the recipe states. And – as always – double the garlic! Enjoy.
4 teaspoons minced fresh garlic, divided
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon dried thyme (or 1 teaspoon fresh)
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)
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 (be careful not to overcook, or they’ll just turn to mush when added to the chicken later!).
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.