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

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

December 9, 2011

This recipe is an ode to my friend Leslie Orlandini’s Cider Vinegar Chicken, which I have only heard tell about. Hey, Les! You get an ode and I’m still sittin’ over here, hunched over my computer, open-mouthed, waiting for a taste of the real deal! HINT!

Recipe notes

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