Chicken with Bacon, Cabbage and Cider, Buttermilk Mashed Potatoes
Chicken with Bacon, Cabbage and Cider:
4 chicken breasts
Salt and pepper
6 slices bacon, chopped
2 onions, sliced
2 garlic cloves, minced
1/2 chicken stock
3/4 cup cider
2 cups savoy cabbage, shredded
I made mine a little differently that the directions to keep my bacon crisp.
Heat a nonstick skillet over medium high, add bacon, cook until crisp. Remove and drain on a paper towel. Turn heat down to medium, pour out grease, add chicken, season with salt and pepper. Cook 7-8 minutes per side, remove and put on a plate, cover with foil.
Add onions and garlic to pot, saute for 2-3 minutes. Add cabbage, cider and stock, cover and cook for 8 minues or until cabbage is wilted a bit.
Plate cabbage, top with chicken and sprinkle with bacon.
Buttermilk Mashed Potatoes:
3 lbs. baking potatoes, peeled and diced
1 stick Kerryogld Irish butter
1 cup buttermilk
1/4 cup half and half
1/2 tsp. thyme
3 tbsp. chives
salt and pepper
Cook potatoes in a large pot of boiling water for 15 minutes, until soft. Drain, return to the pot and add all other ingredients, mash until smooth.
Recipes taken from:
The Irish Spirit, Margaret M. Johnson. Chronicle Books, San Francisco: 2006.