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…