In a small bowl, mix together basil, oregano, thyme, paprika paste (paprika) and one tablespoon of olive oil. Set aside.
In a large skillet, over medium-high heat, add 2 tablespoons of olive oil. Season chicken with salt and pan-sear on each side for 5-7 minutes until golden. Transfer to a plate and add the garlic mixture over the chicken pieces.
Add 1 tablespoon of olive oil and butter, then add the potatoes, sweet potato and sauté over medium heat until they start softening and becoming crispy about 7-8 minutes.
Add the white wine and scrap the bottom to loosen the bites on the bottom, and allow to boil until half has evaporated, about 2-3 minutes. Then add the chicken broth, grape tomatoes and place the chicken pieces between the vegetables. Cover and allow to simmer for 15 minutes until the chicken and potatoes are cooked, and tomatoes have burst. Coat the chicken with the sauce while it’s cooking.
Garnish with fresh thyme, or parsley. Serve immediately.
