Easy Greek Chicken Casserole

• 1 tablespoon olive oil
• 2 cups chopped onion (about 1 large)
• 2 tablespoons dried thyme
• 1 to 2 teaspoons black pepper
• 10 garlic cloves, minced
• 6 cups (1/2-inch) cubed red potato (about 2 pounds)
• 2 cups (1-inch) cut green beans (about 1/2 pound)
• 1/4 cup water
• 2 tablespoons anchovy paste or finely chopped olives
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 1 pound chicken breast (skinless, cut into 2x2-inch pieces)
• 1/2 cup (2 ounces) crumbled feta cheese

1. Preheat oven to 375u0b0.
2. Heat olive oil in a large Dutch oven over medium heat. Add the onion, and saute for 3 minutes. Add the thyme, pepper, and garlic; saute 1 minute. Increase heat to medium-high. Add potato; saute 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375u0b0 for 45 minutes.

olive oil, onion, thyme, black pepper, garlic, red potato, green beans, water, anchovy paste, salt, chicken, feta cheese

Taken from www.epicurious.com/recipes/member/views/easy-greek-chicken-casserole-1249975 (may not work)