French Quarter Potatoes


French Quarter Potatoes
(Adapted from "Potato" by Williams Sonoma)
(makes 2 main dishes plus leftovers)

Ingredients

2 tbsp Dijon
1 tbsp Worcestershire Sauce
Dash Allspice
Butter for frying
5 small red potatoes, scrubbed and cut into 1/2 inch pieces
1 large onion, chopped
S&P
1 garlic clove, minced
1 chicken breast, pre-cooked and shredded
Fresh chives (optional)

Directions

1. Mix the mustard, Worcestershire and allspice together, set aside.

2. Heat the butter (as much as you need) over medium heat and add the potatoes. Cook, covered, about 10 minutes until the potatoes start to get tender and a little browned. Add the onion and cook another 10 minutes. Stir occasionally, reduce heat if necessary so as not to burn the onions. Season with salt and pepper.

3. Add the garlic and stir for about 30 seconds until it becomes fragrant. Add the chicken. Cover and cook for about 10 minutes on low heat. Stir now and then to prevent any burning.

4. When the potatoes are done (check with a fork); add the mustard sauce, stir well to coat, cover and turn off the heat. Take pan off the heat and let it sit for a few minutes for the flavours to combine.

5. Garnish with chopped chives.

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