Mediterranean Chicken & Stewed Potatoes

Another rotisserie chicken, more leftovers. I’m not complaining that a rotisserie chicken turns into multiple meals for hubby and me, I’m just saying that sometimes it’s tedious to make the leftovers come alive, without falling into the same old rut of leftover limbo. You’ll find many recipes on the blog using leftover chicken so it’s not like I haven’t tried and/or created a few.

Today I was working on my third cookbook (focused on wine and food) and thinking about using wine in some of my recipes. I asked myself, “Self, have I seen recipes that cook potatoes in wine?” Before I could answer myself, I googled the question out to the universe. Why, yes there were many recipes like Tuscan Roasted Potatoes or White Wine Smashed Potatoes (on my list to make someday). But the recipes I found focused on potatoes as the main ingredient. Remember, I have a leftover chicken that needs repurposing. 

In the middle of my thought process (which should not be interrupted at this stage of life believe me!) I caught a glimpse of a cook on TV salting a skillet and adding potatoes to it to crisp them. Hmmm, I wonder how that would taste? 

Truthfully, I don’t know what happened to the potatoes cooking in salt on the TV show as I was now into doing my own thing. So I salted the skillet and was letting it warm a bit before pouring myself a glass of wine. Next, add potatoes and let crisp. Then, the light bulb in my head went on and I decided to stew the potatoes in wine. How great is that? Since I was getting “stewed” too, it seemed like a good idea at the time. 

Oh but wait, I still have the rotisserie chicken to use. I also had olives and salami to use so I decided to turn the dish into a Mediterranean recipe. I have to say, stewing the potatoes in wine was a brilliant move! 

Salt a skillet and add potato slices. Cook for about 5 minutes so potatoes crisp on the end. Then add wine and cover.

Prep other ingredients to add to the potatoes after they have cooked. 

Salami sliced and ready to crisp or dice it before crisping.

Stewed potatoes are ready to add to other ingredients.

The variety of flavors in this chicken dish are amazing! It takes plain chicken and potatoes to a new level. Each ingredient adds its own flavor and complements the whole recipe while adding to the overall burst of flavor when you eat it. 

Mediterranean Chicken & Potatoes

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  • 3 russet potatoes, cut into thick slices
  • 1 teaspoon kosher salt
  • 1 cup wine, divided
  • 1 cup white onions, chopped small
  • 1 clove garlic, sliced thin
  • 1-2 cooked chicken breasts, sliced
  • 1/2 cup olives (halkidiki & kalamata), pitted and sliced
  • 4 slices salami, chopped
  • salt & pepper to taste
  • olive oil


  1. In a large skillet, drizzle scant olive oil, and warm. Add salami slices and cook until crispy. Remove from the skillet, and drain.
  2. Wipe out the skillet and add salt. Place the potato slices on top of the salt. Cover and cook for about 5 minutes.
  3. Add 1/2 cup of wine to the potatoes. Cover and cook until potatoes are softened. Remove potatoes from the pan and set aside.
  4. Add more olive oil to the skillet and saute the onions, adding the garlic when the onions are translucent.
  5. Place chicken slices in the skillet with the onions and garlic, adding the remainder of the wine, olives and potatoes. Combine and cook for about 5 minutes or until all ingredients are thoroughly heated.
  6. Remove from the skillet and plate the chicken mixture, topping with chopped salami. Serve with vegetables such as spinach, green beans, broccoli or your favorite.



318 cal


12 g


30 g


11 g
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