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About the Dish

  • Fingerling Potatoes

    Fingerling Potatoes

  • Thyme


  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Garlic


  • Balsamic Vinegar

    Balsamic Vinegar

  • Parsley


  • Bacon


  • Green Onion

    Green Onion

  • Lettuce


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Turbinado Sugar

    Turbinado Sugar


Prepare your mise en place: Cut potatoes into bite-size pieces. Pick and chop thyme leaves; save the stems. Peel and thinly slice garlic. Pick and chop parsley. Finely chop green onions. Tear or cut lettuce into 2-inch pieces. Cut bacon into 1/4-inch dice.
Place potatoes and thyme stems in a small saucepan, and add just enough water to cover. Place over high heat. When water comes to a boil reduce heat to medium-low, cover and cook until potatoes are tender, 10-12 minutes. Drain potatoes, and discard cooking liquid and thyme stems. Season potatoes with 1/4 teaspoon PeachDish Salt, and set aside.
While potatoes are cooking, season chicken breasts on all sides with a total 1/4 teaspoon PeachDish Salt and chopped thyme.
Heat a large skillet over medium-high heat; add 1/2 teaspoon cooking oil. When oil is shimmering add chicken. Cook without stirring until browned on the first side, 3-4 minutes.
Turn chicken over, and cook until chicken is firm to the touch, 2-3 minutes more. Add sliced garlic to the pan, and reduce heat to low. When garlic begins to become translucent, add balsamic vinegar and cook until the vinegar thickens slightly and forms a glaze, about 1 minute more. Add parsley, and quickly transfer chicken and glaze to a small bowl. Cover bowl to keep warm, and set aside.
Add bacon to the skillet and cook while stirring until it is lightly browned and fat has rendered, 6-7 minutes.
Increase heat to medium. Add potatoes and cook without stirring until they are lightly browned on the first side, 3-4 minutes. Add green onion, then lettuce. Cook until lettuce is just wilted. Stir in 1/4 teaspoon PeachDish Salt, cider vinegar and sugar. Taste and adjust seasoning as desired. Slice chicken across the grain. Divide vegetables between 2 plates, top with chicken and drizzle with balsamic glaze. Enjoy!