Mediterranean Chicken With Potatoes

• 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 lbs boneless chicken breasts (cut into bite-sized pieces)
• 1 cup vertically sliced red onion
• 3/4 cup dry white wine
• 3/4 cup reduced-sodium fat-free chicken broth
• 1/2 cup chopped pepperoncini pepper
• 1/4 cup pitted kalamata olive, halved
• 2 cups chopped plum tomatoes
• 2 tablespoons chopped fresh basil
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1/2 cup crumbled feta cheese
• fresh thyme sprig (optional)

1. Preheat oven to 400u0b0.
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 400u0b0 for 30 minutes or until tender.
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; saute 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
4. Add onion to pan; saute 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.

garlic, olive oil, salt, thyme, black pepper, red potatoes, cooking spray, chicken breasts, red onion, dry white wine, chicken broth, pepperoncini pepper, olive, tomatoes, fresh basil, hearts, feta cheese, thyme

Taken from www.food.com/recipe/mediterranean-chicken-with-potatoes-120085 (may not work)