Ingredients
Array
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[0] => Array
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[8f04cae3-1d5f-0404-3d07-f7ab1bbe314d] => Array
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[title] => "potato, red, w/ skin, raw, small"
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[title] => chicken, roasting, breast, raw
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[title] => bacon, cured, raw, med slices, 20/lb
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[title] => corn, yellow, sweet, ear, fresh, med, 6.75"-7.5" long
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[title] => vinegar, red wine
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[method] => thinly sliced
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[5b75f060-2be6-3494-b18a-9882983e6a4a] => Array
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[title] => herb, basil, fresh, leaves, chpd
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[title] => greens, watercress, fresh, sprig
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)
-
1 1/2 pounds small red potatoes, quartered
-
5 tablespoons extra-virgin olive oil
-
Salt and pepper
-
2 cloves garlic, finely chopped
-
1 1/2 pounds skinless, boneless chicken breast
-
6 slices bacon
-
4 ears corn, kernels scraped from the cob
-
2 tablespoons red wine vinegar
-
2 tomatoes, cut into wedges
-
1/2 small red onion, thinly sliced
-
1/2 cup basil leaves, chopped
-
1 bunch watercress, trimmed
Recipe Method
1. Preheat the oven to 425 degrees. On a
baking sheet,
toss the potatoes with 2 tablespoons
olive oil;
season with
salt and
pepper. Roast, turning occasionally, until golden, about 25 minutes; let cool.
2. Meanwhile, in a bowl, combine 1 tablespoon olive oil and the garlic; season with salt and pepper. Add the chicken and toss to coat.
3. Heat a large, heavy skillet over medium heat. Add the bacon and cook until crisp. Drain, reserving the fat in the skillet; coarsely chop. Heat the skillet over medium heat. Add the chicken and cook, turning once, until the juices run clear, about 8 minutes total. Wipe out the skillet. Let the chicken cool, then thinly slice.
4. In the skillet, cook the corn over medium heat, stirring occasionally, until charred; let cool. In a large bowl, combine the vinegar, remaining 2 tablespoons olive oil, the charred corn, tomatoes, onion and basil; season with salt. Add the watercress, potatoes, sliced chicken and chopped bacon; toss.
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