Chicken Breast with Warm Mustard Potato Salad

 

For a moment, forget the potato salad on summer picnics—the cold, simple side that pairs so well with porky barbecue. Picture, instead, **a candlelit kitchen on a chilly fall or winter evening**. There’s you and your family, gathered closely around the table. Maybe you’ve got a nice-sized goblet of pinot noir or gewürztraminer—a wine with a little spice, let’s say, but not too heavy bodied. And oh, here’s dinner: a warm potato salad, made from earthy fingerlings and whole-grain mustard and nestled beneath crisp-skinned chicken breast, cooked gently to retain its light, lovely juices and tender meat. Fragrant and cozy, this is comfort food sans the signature heavy quality, a dish you can whip up easily on a weekday evening and savor like it was Christmas Eve. It’s a dish that sets a scene, then delivers a performance that exceeds expectations.

What you will need

Sous Vide Chicken Breast

Warm Mustard Potato Salad

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