Mediterranean Chicken Feta and Herb Wrap With Stewed Potatoes Recipe
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds boneless, skinless chicken thighs (8 to 10 thighs)
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 cup homemade or store-bought low sodium chicken stock
- 1/4 cup dry white wine
- 8 ounces small potatoes
- 8 ounces cherry tomatoes
- 2 bay leaves
- 4 sprigs thyme
- 1 package pita bread, warm
- 3 ounces feta cheese, crumbled
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced fresh mint leaves
- 2 tablespoons minced fresh cilantro leaves
- 1 lemon, cut into wedges
Instructions
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