Ingredients for 8 servings:
1. 4 teaspoons minced garlic, divided
2. 1 tablespoon olive oil
3. 1 teaspoon salt, divided
4. 1/4 teaspoon dried thyme
5. 1/2 teaspoon black pepper, divided
6. 12 small red potatoes, halved (about 1 1/2 pounds)
7. cooking spray
8. 2 lbs boneless chicken breasts (cut into bite-sized pieces)
9. 1 cup vertically sliced red onion
10. 3/4 cup dry white wine
11. 3/4 cup reduced-sodium fat-free chicken broth
12. 1/2 cup chopped pepperoncini pepper
13. 1/4 cup pitted kalamata olive, halved
14. 2 cups chopped plum tomatoes
15. 2 tablespoons chopped fresh basil
16. 1 (14 ounce) can artichoke hearts, drained and quartered
17. 1/2 cup crumbled feta cheese
18. fresh thyme sprig

Directions:
1. Preheat oven to 400°.
2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

Enjoy your meal!