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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Emily Weston
Servings: 2
1 large chicken breast, split, cleaned
2 slices bacon, coarsely chopped
2 tablespoon olive oil
½ cup quartered button mushrooms
1 clove garlic, minced
1 cup chicken stock
2 tablespoon red wine vinegar
8 small, white onions, peeled
4 small red bliss potatoes (new potatoes), halved
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon flour with 2 tablespoon chicken stock for thickening
chopped parsley for garnish
Set a small pot of water on to boil. Boil red bliss potatoes for 10 minutes, or until they are beginning to get soft. Heat a sauté pan with the olive oil over medium-high heat. Once heated, place the chicken in the pan and brown well on all sides. Add the onions, potatoes, salt, pepper and sauté for 2 minutes. Add the mushrooms and garlic and sauté until the chicken is almost cooked through, about 4 to 6 minutes. Add the vinegar and chicken stock (except the 2 tablespoon). Reduce by half, or until the onions and other vegetables become tender. Dissolve the flour into the 2 tablespoons of chicken stock. Stir this into the sauce to thicken until smooth. Set on a large plate and garnish with the freshly chopped parsley.
Serving Suggestions:
Since the starch and vegetables are incorporated into the sauce, I will suggest some nice rolls and butter to soak up some of the sauce, and Rice Pilaf to set onto the plate, underneath the chicken to add another element.