Add remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 min. on each side or until evenly browned, stirring in garlic, rosemary and oregano for the last minute. Add broth, wine and dressing; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (170°F). Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.