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.