Sara Jenkins has done it again. A delicious, simple, elegant dish for a weekday that is really something special. The trick here is that everything gets cooked in the same skillet, so the flavor accumulates.
You boil 12 oz. of new potatoes until just tender (7 min.), let them cool and flatten them a bit. You season 4 8-oz. boneless chicken breasts with skin with salt and pepper. WF doesn't have boneless breasts with skin so we deboned regular breasts -- the skin adds a lot of essential flavor in this dish. You cook the breasts in 2 Tbl. oil until skin is golden and then turn over for another 3 min. Transfer to baking pan, cover with foil and put into preheated 250-degree oven. Drain oil and melt 2 Tbl. butter in skillet and cook apple sections (2 tart apples, peeled, cored and cut into eighths) in single layers. Add more butter and saute the potatoes. Add a garlic clove smashed and peeled and escarole leaves (WF had no escarole so we used spinach). Wilt and add 1/2 c. wine to finish cooking. Put apples back in to warm through. Assemble on plate with potatoes, chicken breast, escarole and apples. Syrupy, buttery, flavorful, rich and satisfying. Drink white or red wine with it.
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