Easy Greek Chicken

1 Tbsp olive oil
2 cups chopped onion (1 large)
2 Tbsp dried thyme
1 to 2 tsp black pepper
10 garlic cloves, minces
6 cups cubed (1/2 in.) red potatos (2 lbs)
2 cups cut green beans (1/2 in.) = 1/2 lb.
1/4 cup water
2 Tbsp anchovy paste or finely chopped ripe olives
2 (14.5 oz) cans no salt added diced tomatoes undrained
8 skinned, boned chicken thighs (1 lb)
1/2 cup crumbled feta cheese (2 oz)
 Heat olive oil in a large skillet. Add onion and saute 3 minutes, add thyme, pepper and garlic. Saute one minute.  Increase heat to high, add potatoes. Saute 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste and tomatoes.  Add chicken thighs to skillet mixture. Cover and simmer for 30 to 40 minutes.  Yield 4 servings (2 thighs and 2 cups potato mixture)
Calories 488.