Cider Vinegar Chicken with Smashed Potatoes and a Watercress and Cucumber Salad Recipe

Name: Cider Vinegar Chicken with Smashed Potatoes and a Watercress and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 2 1/4 pounds small red-skinned potatoes; Coarse salt; 6 tablespoons extra-virgin olive oil (EVOO); 4 6-ounce boneless, skinless chicken breast halves; Coarse black pepper; 2 medium yellow onions, thinly sliced; 2 tablespoons fresh thyme leaves, from 4 sprigs (leaves stripped and chopped); 3 tablespoons honey (eyeball it); 3 large garlic cloves, chopped; 1/2 cup plus 2 tablespoons apple cider vinegar; 2 cups chicken stock or broth; 1/2 cup half-and-half or cream (eyeball it); 3 tablespoons unsalted butter, cut into pieces; 1 tablespoon Dijon mustard; 2 bunches of watercress, cleaned and trimmed; 1/2 seedless cucumber, cut in half lengthwise then 1 sliced into half-moons

Servings: persons

2 to 2 1/4 pounds small red-skinned potatoes
Coarse salt
6 tablespoons extra-virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
Coarse black pepper
2 medium yellow onions, thinly sliced
2 tablespoons fresh thyme leaves, from 4 sprigs (leaves stripped and chopped)
3 tablespoons honey (eyeball it)
3 large garlic cloves, chopped
1/2 cup plus 2 tablespoons apple cider vinegar
2 cups chicken stock or broth
1/2 cup half-and-half or cream (eyeball it)
3 tablespoons unsalted butter, cut into pieces
1 tablespoon Dijon mustard
2 bunches of watercress, cleaned and trimmed
1/2 seedless cucumber, cut in half lengthwise then 1 sliced into half-moons

1
Cut the potatoes in half and place in a pot, then cover with water.
2
Cover the pot with a lid and bring the water to a boil.
3
Salt the water and potatoes.
4
Leave the lid off the pot and cook at a rolling boil until tender, 10 to 12 minutes.
5
Preheat a large skillet over medium-high heat.
6
Add 2 tablespoons of the EVOO (twice around the pan).
7
Season the chicken with salt and pepper and add to the hot skillet.
8
Brown the chicken on both sides, 3 minutes per side.
9
Remove and reserve the meat, covered with foil.
10
Add another tablespoon of the EVOO, the onions, thyme, honey3 good drizzlesand the garlic.
11
Season the onions with salt and pepper and cook, stirring frequently for 7 to 8 minutes.
12
You want the onions to get really brown and caramelized.
13
Add 1/2 cup of the cider vinegar and the stock.
14
Turn up the heat to high and bring the liquids up to a simmer.
15
Once at a simmer, return the chicken to the skillet.
16
Cook the chicken in the sauce for about 10 minutes, flipping the chicken over halfway through the cooking time.
17
While the chicken is cooking, prepare the salad and finish the smashed potatoes.
18
Drain the potatoes and return to the hot pot.
19
Add the half-and-half and the butter to the potatoes and smash with a fork or potato masher to the desired consistency.
20
Season the potatoes with salt and pepper.
21
Reserve the potatoes on the cook top, covered to keep warm.
22
For the watercress salad, in a bowl combine the Dijon mustard, the remaining 2 tablespoons of cider vinegar (a good glug) and salt and pepper.
23
In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO.
24
Toss the watercress and sliced cucumbers with the dressing.
25
Arrange the chicken breasts on dinner or serving plates.
26
Pour a generous amount of sauce with the onions over the chicken breasts.
27
(You will really enjoy dipping a little of those smashed potatoes in the sauce!)
28
Serve the watercress and cucumber salad on the side.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 to 2 1/4 pounds small red-skinned potatoes, Coarse salt, 6 tablespoons extra-virgin olive oil (EVOO), 4 6-ounce boneless, skinless chicken breast halves, and more.

Yes, Cider Vinegar Chicken with Smashed Potatoes and a Watercress and Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cider Vinegar Chicken with Smashed Potatoes and a Watercress and Cucumber Salad

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