I think whoever came up with it may have been defending a recipe gone ugly.
Really ugly. The kind of ugly that makes you want to chuck it all in the garbage while blaming the delicious, mustard and cider aroma in your kitchen on Yankee Candle's newest creation. That store, always waxing up the strangest smells, I tell ya.
I'll be honest, this isn't a recipe to serve the boss. I'm just looking out for you. I really like you.
No, you'll probably want to wow your boss with a colorful, rich-looking, show-stopper that, independent of taste and texture, suggests you're severely undervalued. Under those circumstances, you know you really want a bedazzled, glittery book cover.
This is a recipe only a mother could love. It's simple. It's slightly drab-looking. It's not going to win any awards for glamour or style.
Which is why I warned all within earshot, despite the delicious smells of Dijon mustard, cider vinegar, and oven-roasted potatoes all working together harmoniously as I cooked, that tonight's dinner was going to be a giant loser. You'll hate it. Sorry! That's the way it goes sometimes.
Post-dinner verdict: A few bites in, and I officially changed my tune. What this dish lacks in the looks department, it officially makes up for in heart and soul. I think I officially award this recipe Miss Congeniality. That's right, I'm a fair-weather cook.
The oven-roasted potatoes pair well with the sauteed chicken and wilted cabbage, but the real winner is the sauce. The warm Dijon mustard and cider vinegar sauce helps the cabbage wilt down, and coats the chicken with thick, rich, mustard-y goodness. I served the potatoes and chicken over the wilted greens in a bowl, so I could get a bite of everything together all at once.
And naturally, the pictures don't do any justice to what lies inside.
Husband says: "You shouldn't judge a book by its cover, babe".
Cider Chicken with Potatoes and Wilted Cabbage
Inspired by Real Simple Magazine
Yields 4 servings
1/2 lb new potatoes, washed and thinly sliced
Extra virgin olive oil
1lb skinless, boneless chicken breast
1/2 small head of savoy cabbage, sliced into 1/2-inch pieces
1 small onion, finely chopped
3 tbs cider vinegar
1 tbs Dijon mustard
Heat your oven to 425 degrees F. On a rimmed baking sheet, sprinkle the potato slices with salt and pepper, and drizzle with a little olive oil. Toss to coat, and arrange in a single layer. Bake for 20-25 minutes, turning once, until golden brown.
Meanwhile, heat a large skillet over medium-high heat coated with oil. Sprinkle the chicken with salt/pepper, and cook approximately 6-7 minutes per side, or until cooked through and brown. Transfer to a plate and set aside.
Reduce the heat to medium and add the onion, vinegar, and mustard to the pan, stirring frequently until the onion is soft, about 2 minutes.
Add the cabbage, and toss to coat. Stir often, until the cabbage begins to wilt.
Add the chicken back to the pan, and toss to coat and warm through. Serve the chicken and potatoes over the wilted cabbage.