Mediterranean Chicken with Potatoes

This dinner was one of my recent attempts to avoid pasta. Based on the ingredients, I thought it would be absolutely delicious. It was good, but not quite as amazing as I expected. It also required a lot of cutting and prep. Finally, it was almost like….stew. Not that that’s a bad thing, it just wasn’t what I expected. This description doesn’t really give the recipe a fair shake. It was tasty, but if push comes to shove and I had to recommend a recipe, this probably wouldn’t be it. But if you are undeterred, here is the recipe and description.

Mediterranean Chicken with Potatoes

Adapted from Cooking Light

  • 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  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 (in retrospect I’d probably use only a dash)
  • 1/2  cup  chopped red bell pepper
  • 1/4  cup  pitted kalamata olives, halved
  • 2  cups  chopped plum tomato
  • 2  tablespoons  chopped fresh basil or some dried
  • 1  (14-ounce) can artichoke hearts, drained and quartered
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
  • Thyme sprigs (optional)

First, I started by cutting up the potatoes into quarters, then tossing with two teaspoons of minced garlic, the salt, pepper dried thyme and olive oil. Then, I baked the potato mix at 400 on a rimmed baking sheet for 30 minutes. Because my potatoes were a little bigger than expected, I’d probably cut them smaller next time or bake them a little longer.

 

 

Bf was then nice enough to cut up the chicken for me into bite size pieces, which I cooked with a little cooking spray until they were browned and cooked through.

 

 

 

 

While the chicken was cooking, I chopped the red pepper and the red onion, and sliced the olives. I also cut up the tomatoes, the rest of the garlic and drained the artichoke hearts, which I put in a separate bowl (because they went into the pot at a later point).

 

 

 

When the chicken was done, I removed it to another bowl and added the sliced red onions to the pot. I cooked the red onion for a few minutes, or until it had started to brown and soften.

 

 

 

 

Next, I added the white wine and scraped up the browned bits on the bottom of the pan. I then let the wine simmered for a few minutes until it reduced by about 1/3.

 

 

 

 

This picture shows what the potatoes looked liked when they were done.

 

 

 

 

When the potatoes came out of the oven, I added them, the chicken, the red peppers, olives and the chicken broth to the pot. Then I let the mix cook for a few minutes.

 

 

 

 

After a few minutes, I added the artichoke hearts, tomatoes and last bits of garlic. I also included a little more salt and some dried basil. I let the whole pot cook for a few minutes to let the potatoes soften a bit.

 

 

 

 

I then served two bowls with a little pile of Parmesan cheese. As I’m looking at it, it actually looks pretty good. Maybe I’ll reconsider my prior recommendation…

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Filed under Meat, Poultry, Etc., New Recipes, Pasta, grains, etc.

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