I cannot begin to describe how good this recipe is. It was filling, so it doesn't leave you wanting more. It was tasty, the textures were fantastic. I loved it. I should point out that I did not make it, the boyfriend did, and he did a most excellent job. I am pretty sure I helped with the vegetables. We made this meal way back in mid-July when we were making the rest of the Week 1 recipes.
Ease of Finding Ingredients: A-
All Ingredients were easy to find at my local understocked Wal-Mart. The savoy cabbage was tricky because I think it's actually Napa Cabbage. At the time we made this, I had access to a food dictionary that said so. Now, when I google "savoy cabbage," I see pictures of weird cabbage that I've never seen before in my life. I may be right or I may be wrong; I can't seem to find something to back up my statement. Either way, this recipe was prepared with Napa cabbage, and it tasted good that way.
Ease of Preparation: B, Maybe.
Like I said, C put in 90 percent of the work, so I have no idea how hard it was. A few days later, I tried making the potato part of this recipe, and it all the thinly sliced potatoes stuck to my rimmed baking sheet. They still tasted good, but a good half of them were stuck. When the boyfriend made it, they were beautifully crisp and free from the baking sheet. Also, I think it was easier for him because he had me there to guide him and do other little things that can distract you, and make you burn whatever it is you have on the stove. So in conclusion, this recipe is easy when the work is shared, and who knows how hard it is when it is not.
Taste: A+
The chicken was juicy, the potatoes were crispy, and the mustard and apple cider vinegar gave it all a nice tangy taste. I normally hate apple cider vinegar; I think it tastes like rotten apples dipped in evil, but this recipe uses it well. Oh, and bacon is God's gift to
Leftovers: A-
There won't be any left overs. I suspect if there were, the potatoes would not be as crispy. Cabbage is not lettuce, so you wouldn't worry about it wilting.
Ingredients
- 3/4 pound new potatoes, thinly sliced
- 2 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 3 slices bacon, chopped
- 1 small shallot, minced
- 1 tablespoon whole-grain mustard
- 3 tablespoons cider vinegar
- 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips
Directions
- Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ 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 ½ teaspoon salt and ¼ 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 to the drippings in the pan and cook, stirring frequently, until the shallot 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.
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