Chicken w/ Apple-Cider Glaze

“If you haven’t tasted a freshly dug potato you are missing something special,” he says. “Most potatoes that you see in supermarkets have been stored  for months, the natural sugars in the potatoes begin to convert to starch almost immediately. Potatoes right out of the ground from the farm are so sweet you can eat them like an apple—once you clean off the dirt, that is!” You can find freshly dug potatoes at many farmers’ markets and farm stands.

Serves 2

Ingredients:

1 whole chicken breast, boned out and skin on

olive oil

1 chopped shallot

1 cup apple cider

2 tbsp. brown sugar

1 sprig rosemary

2 leaves sage

2 tbsp. butter

Salt and pepper to taste

For the potatoes:

1 potato peeled and cubed

1 onion sliced

¼ cup olive oil

1 clove garlic

1 tsp. fresh thyme

Salt and pepper to taste

¼ tsp. cayenne pepper

Method:

1)    Season the chicken breast with salt and pepper.

2)    Heat a large skillet with the oil. Sear the chicken, skin side down, on medium heat until brown. Turn the chicken over and brown the other side. Remove the breast from the pan and finish cooking in a 350-degree oven until done, about ten minutes.

3)    Add the chopped shallots to the pan and cook until soft.

4)    Deglaze with the apple cider, add the brown sugar and cook until reduced by 2/3 and syrupy.

5)    Add the chopped herbs, season with salt and pepper, and stir in the butter. Pour over chicken when you plate it.

For the potatoes:

1)    Cook the potatoes in lightly salted water until tender and drain well.

2)    Heat the olive oil in a large heavy skillet. Season the potatoes with salt and pepper and add to the hot oil. Let the potatoes brown in the pan.

3)    Add the onions and garlic and let them cook until soft. Add the thyme, salt, and pepper.

Autumn Vegetables:

Any of your favorites will work. I like to use sautéed broccoli rabe, baby carrots, and baby zucchini. Look for a variety of colors, flavors, and textures to make the dish interesting.