I ran across these cute little bit-size Honey Gold potatoes at Publix a while back. Ok, so they were on sale as a BOGO and that’s what caught my eye, but aren’t they just the perfect size for quick dishes? They were still in the pantry when I came home with leeks and peppers from a little local produce stand. It didn’t take too long to come up with a way to put it all together, mostly making it up as I went along, into a simple one-dish meal. I included bacon because everything’s better with bacon but you could leave it out if you must. Also, use whatever vegetables you like or have on hand. I think a little celery or handful of baby carrots would make a great addition here. And no Honey Gold potatoes on hand? Those little red creamer potatoes would be just fine.
- Boneless Chicken Breasts (or thighs, if you prefer), 1 1/2 to 2 pounds
- Bacon, 6 to 8 strips
- Honey Gold Potatoes, or other little spuds, a couple dozen
- Leeks, 2
- Red Bell Pepper, 1
- White Wine, 1/2 cup (or chicken broth)
- Sage, a teaspoon or two
Preheat the oven to 375. Then, in a large ovenproof skillet or saute pan, cook the bacon over medium to medium-high heat until it’s a bit crispy. Remove it from the pan with a slotted spoon and set it aside for now.
Return the bacon and chicken to the pan and stir everything together. Put the whole pan in the oven and let it cook for another 20 minutes or so. Since your work is done, pour yourself a glass of wine and relax until it’s ready, when the chicken is done and the potatoes are fork-tender.