Recipe #5: Chicken with Potatoes, Bacon and Cabbage

Sometimes what looks like the most boring thing on the plate ("beige" dinner) can actually be delicious. I'm thinking chicken fingers and fries... cheese perogies and sour cream... and this new recipe! This recipe cheats a little from straight beige as it's sprinkled with pink bacon. It has some lovely flavour combinations that you can't really see from a photo - thankfully I've posted the recipe so you can atleast read the subtle flavours...

Bacon, not so subtle. And it's pink so it's breaking with the mold. Loving Naturally Select bacon - no preservatives!! (and their whole line of lunch meat including hot dogs!). I used small new potatoes to start which made them get even crispier and flavourful. I like cabbage. It is definitely underrated as a vegetable - not just for coleslaw and sauerkraut. I didn't have any whole-grain mustard on hand so a bit of President's Choice new black-label sweet chipotle mustard might have jumped in with the cider vinegar. I baked the chicken instead of cooking it in the skillet because I don't really have a true skillet, let alone two, and baking just felt healthier. Instead of straight salt and pepper, I seasoned it with Herbamere.

Ingredients

3/4 pound new potatoes, thinly sliced
2 tablespons olive oil
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
3 slices bacon, chopped
1 small shallot, minced
1 tablespoon whole-grained mustard
3 tablespoons cider vinegar
1/2 small head savory cabbage (8 ounces), cut into 1/2 inch strips

Instructions

Heat oven to 425F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with 1/2 easpoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side.

In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar and cook, stirring frequently, until the shalot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.

Enjoy!

Sincerely,
Sincerely xoxo