Labadie Recipe Database

Name Mediterranean Chicken and Potatoes Number of People 8 List of Ingredients 4 tsp. minced garlic, divided 1 T olive oil 1 tsp. salt, divided 1/4 tsp. dried thyme 1/2 tsp. black pepper, divided 12 (1 1/2 lbs.) small red potatoes, halved 2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces 1 cup sliced red onion 3/4 cup dry white wine 3/4 cup fat-free, less-sodium chicken broth 1/2 cup chopped pepperoncini peppers 1/4 cup pitted kalamata olives, halved 2 cups chopped plum tomatoes 2 T chopped fresh basil 14 oz. can artichoke hearts, drained and quartered 1/2 cup grated, fresh Parmesan cheese Description Heat oven to 400 degrees. Combine 2 tsp. garlic, oil, 1/4 tsp. salt and pepper, thyme and potatoes on a jelly roll pan coated with cooking spray. Bake for 30 minutes or until tender. Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with remaining salt and pepper. Add half of chicken to pan; saute 5 minutes or until browned. Remove chicken. Repeat procedure with remaining chicken; remove from pan. 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. Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 tsp. garlic, tomato, basil and artichokes; cook 3 minutes. Sprinkle with cheese. Garnish with fresh thyme sprigs. Time 1 hour Difficulty (1-5) 2 Notes Per serving: 331 calories; 7.3 g fat (2.1 saturated), 33.5 g protein, 32.5 g carbohydrates, 3.6 g fiber, 71 mg cholesterol, 2.9 mg iron, 897 mg sodium, 124 mg calcium Image