Categories: Chicken
Ingredients
- 1 tbsp. minced garlic
- 3/4 tsp salt, divided
- 4 tbsp. olive oil, divided
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper
- 4 bone-in chicken breasts, skin removed
- 1 lb. yellow potatoes, diced
- 4 medium carrots, diced
- 2 cups grape tomatoes, halved
- 1/2 cup dry white wine
- 1/4 cup Castelvetrano olives, quartered
- 1 tbsp. capers, rinsed
- Chopped fresh parsley, for garnish
Directions
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Mash garlic with 1/4 tsp salt with a form to form a paste. Transfer to a small bowl and stir in 1 tbsp. oil, Italian seasoning and crushed red pepper.
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Sprinkle chicken with 1/4 tsp salt. Heat 1 tbsp. oil in a large skillet over medium-high. Add the chicken and cook until browned on both sides, 6-8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
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Heat the remaining 2 tbsp. oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 tsp salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6-8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until cooked through, 10-15 minutes. Serve garnished with parsley.