Savory Chicken with Potatoes and Peppers

3 Tbsp. olive oil
4 boneless, skinless chicken breasts
kosher salt & freshly ground black pepper
1 lb. new potatoes (about 12), quartered
4 cloves garlic, pressed or finely minced
1/2 C. dry white wine
1/3 C. small, sweet, red cherry peppers (such as peppadew), quartered
2 Tbsp. fresh oregano, chopped

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