Chicken Toscano with Vesuvio-Style Potatoes

Chicken Toscano with Vesuvio-Style Potatoes
6 boneless, skinless chicken breasts (8 ounces each)
5 large baking potatoes, quartered2-3 tablespoons olive oil
1 tablespoon paprika
1 tablespoon thyme
2 cups white wine, divided
8 cloves garlic, finely chopped, divided
1/4 cup plus 1 tablespoon Italian parsley, finely chopped, divided
1 large green pepper, cut into 1/4-inch strips
1 large red pepper, cut in 1/4-inch strips
1 large yellow pepper, cut in 1/4-inch strips
1/2 pound sliced mushrooms
1 large Spanish onion, sliced
1 tablespoon oregano
1 cup chicken broth
Marinade
1 cup white wine
2 cloves garlic
1/4 cup olive oil
1 tablespoon thyme
Salt and pepperFirst, make the marinade: In mixing bowl combine white wine, garlic, olive oil, thyme, salt and pepper to taste. Add chicken breasts, cover and refrigerate.Heat oven to 325 degrees. Place potatoes in roasting pan, drizzle with olive oil, and season with paprika, thyme, salt and pepper. Roast uncovered for 45 minutes or until almost tender. Add 1 cup wine, 2 cloves chopped garlic and 1 tablespoon chopped parsley and cook for 15 minutes.In skillet heat a thin layer of olive oil and add the green, red and yellow peppers, mushrooms, onion, oregano, salt and pepper and saute until tender. Transfer vegetables to a plate and return skillet to stove.Over high heat add remaining garlic, wine and chicken broth; cook until reduced by half and keep warm.Grill or bake chicken at 350 degrees until cooked through, about 10 to 15 minutes.To serve: Place one chicken breast on each plate, top with some cooked peppers and a ladle of sauce. Arrange potatoes next to chicken.Serves six.Chef's note: Serve with a salad, seasonal vegetables and Chardonnay.Chef Rob Fabbri, Abbington Banquets, Glen Ellyn