- 1 large chicken breast, split, cleaned
- 2 slices bacon, coarsely chopped
- 2 tbsp olive oil
- ½ cup quartered button mushrooms
- 1 clove garlic, minced
- 1 cup chicken stock
- 2 tbsp red wine vinegar
- 8 small, white onions, peeled
- 4 small red bliss potatoes (new potatoes), halved
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp flour + 2 tbsp 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 med-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 4-6 minutes.
- Add the vinegar and chicken stock (except the 2 tbsp). Reduce by half, or until the onions and other vegetables become tender.
- Dissolve the flour into the 2 tbsp of chicken stock. Stir this into the sauce to thicken until smooth.
- Set on a large plate and garnish with the freshly chopped parsley.
I suggest Rice Pilaf to set onto the plate, underneath the chicken to add another element.