17 March 2011

Irish Chicken

This recipe was neither given to me by an Irish cook nor eaten on the soil of Ireland.  But, they like potatoes, cabbage, and bacon as much as I do, so what the hell.  Lá Fhéile Pádraig Sona Duit, bitches.  




Irish Chicken

Serves 4

¾ pound new potatoes, thinly sliced
2 tablespoons olive oil
Salt and pepper
4 6-oz. boneless, skinless chicken breasts
3 slices bacon, chopped
½ small yellow onion, chopped
1 tablespoon whole-grain mustard
3 tablespoons apple cider vinegar
½ small head cabbage (8 oz.), cut into thin strips

Heat oven to 425°F.  On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.  Roast, tossing once, until golden, about 25 minutes.  

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper and cook until golden brown and cooked through about 6-7 minutes on each side.

Remove the chicken to a plate and cover to keep warm; wipe out the skillet and cook the bacon over medium heat until crisp, about 7 minutes.  Remove bacon, add the onion, mustard, and vinegar; cook, stirring frequently, until the onion is soft, about 5 minutes.  Add the cabbage and cook until wilted, about 4 minutes.  Serve over the chicken and with potatoes on the side; sprinkle everything with bacon.