Lunch: Sweet and Spicy Chicken with Potatoes and Cherry Peppers

Recipe by Woman's Day Kitchen When it comes to cooking with wine, there's one rule to follow: Only cook with something you'd drink. And there's no need to break the bank for this recipe—you can opt for an inexpensive white wine to simmer the sautéed new

Ingredients

3 tbsp. olive oil
1 lb. New potatoes
Kosher salt and black pepper
4 clove garlic
4 boneless
1/2 c. dry white wine
1/3 c. small sweet red cherry peppers (such as Peppadew)
2 tbsp. fresh oregano

Instructions

Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the potatoes and 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and cook for 1 minute.
Meanwhile, heat the remaining Tbsp oil in a second skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
Transfer the chicken to the other skillet, nestling it among the potatoes. Add the wine and cherry peppers and simmer, covered, until the chicken is cooked through and the potatoes are tender, 4 to 6 minutes. Stir in the oregano.

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