Pan-Roasted Chicken and Bacon Potato Salad
Want something quick, delicious and full of creamy, bacon-y spuds? Dinner is sorted bab!
Back in June 2023, I attended the Comber Earlies Food Festival which was basically a giant potato festival in Northern Ireland. It was honestly like all my dreams had come true at once. Actual tears in my eyes as I was living my best potato life over in beautiful Belfast.
I was there as a guest chef (and all round super-fan) and was briefed to create three potato-centric dishes (using their famous Comber Earlies – more about these later) that could be made in under 30 mins. Each recipe went down so well with the crowd that they’ve all made it onto my website! The first being this one – my succulent pan roasted chicken supreme served alongside a rich and creamy crispy bacon potato salad. There’s also no waiting around for that salad to cool, eat it hot hunnay!
Keep an eye out for my two additional recipes that I will be sharing soon:
- Smashed, spiced and roasted spuds with lime and chilli creme fraiche
- White wine, shallot and caper potato salad with pan-fried skate wing and butter sauce
Comber Earlies?
Comber Earlies are a potato grown in Comber, Country Down, Northern Ireland. Usually harvested between May and July and they have a lovely nutty, sweet flavour with a wispy skin and waxy texture that makes them great for things like potato salads. If you can’t get your hands on a bag, you can switch them out new potatoes. I ate A LOT of these babies during the festival but my baggage allowance stopped me from bringing a full sack back with me. Very sad.
Ingredients
- 500g new potatoes
- 4 spring onions
- 200g bacon lardons
- 6 tbsp sour cream
- Handful of grated cheddar
- 2 skin on, bone in chicken supremes
- Knob of butter
- Splash of oil
- Sprig of Rosemary
- Sprig of Thyme
- A couple garlic cloves
- Paprika
- Side salad to serve
- Salt and pepper
Method
- In a hot pan, add some oil and butter and start to cook the chicken breasts skin side down until golden. Then flip the chicken breasts over, add the rosemary, thyme, paprika and garlic, then place into the oven at 180C Fan and leave to cook through. You can play around with herb and spice quantities here.
- Whilst cooking, place your potatoes in a pan of water, boil and then drain when cooked.
- Next, grab a frying pan and fry off your bacon lardons until golden. Once golden, add the potatoes and crush them into the bacon. Then you can add the sliced spring onions, cheddar cheese and sour cream. Season to taste.
- Once the chicken is cooked through, place it on top of your hot potato salad and serve with a cheeky bit of mixed greens on the side if ya fancy. Enjoy!