• Step 1

  Preheat oven to 375 degrees. Add 1/4 cup olive oil and potatoes to braising pan on stovetop on MED. Cook, browning, 8-10 min. Remove from pan; set aside.

• Step 2

  Halve chicken breasts; season chicken liberally with cracked pepper blend, pressing in. Dust with pan-searing flour. Increase heat to MED-HIGH. Sear both sides of chicken 3-4 min. Remove from pan; set aside.

• Step 3

  Reduce heat to MED. Add garlic to pan; cook, stirring, 1 min. Add onions and peppers; cook, stirring, 2-3 min. Add artichokes. Add wine, stirring to remove browned bits from bottom of pan. Cook about 10 min to reduce liquid by 2/3. Return chicken to pan. Add gravy and chicken stock; bring to simmer.

• Step 4

  Place pan in oven. Cook, uncovered, 20 min. Remove from oven; shingle potatoes over chicken. Cook 20-30 min in oven, until internal temp of chicken reaches 165 degrees and potatoes are fork-tender (check by inserting thermometer halfway into thickest part of chicken). Transfer chicken and potatoes to clean platter.

• Step 5

  Add lemon zest, juice, oregano, and peas to pan, stirring to combine. Warm 2 min; season with salt and pepper. Gently pour over chicken and potatoes; garnish with chopped parsley.

Note: When servings & ingredients are modified, nutrition & directions may vary.