Mediterranean Chicken with Potatoes

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.5 teaspoon pepper black divided
• 0.3 teaspoon thyme dried
• 0.8 cup wine dry white
• 0.8 cup fat-skimmed beef broth fat-free
• 2 tablespoons basil fresh chopped
• 4 teaspoons garlic divided minced
• 0.3 cup kalamata olives pitted halved
• 1 tablespoon olive oil 
• 2 ounces parmesan fresh grated
• 0.5 cup pepperoncini peppers chopped
• 2 cups plum tomatoes chopped
• 1 cup onion red vertically sliced
• 1.5 pounds potatoes - remove skin red halved
• 1 teaspoon salt divided
• 2 pounds chicken breast boneless skinless cut into bite-sized pieces

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 40
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.
3. Bake at 400 for 30 minutes or until tender.
4. Heat a large Dutch oven coated with cooking spray over medium-high heat.
5. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Add half of chicken to pan; saut 5 minutes or until browned.
7. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
8. Add onion to pan; saut 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).
9. 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.
10. Sprinkle with cheese.
11. Garnish with thyme sprigs, if desired.