Chicken and Potatoes with Mustard Vinaigrette

Photo: Beatriz Da Costa

Recipe from

Nutritional Information

Calcium 59 mg
Calories 516
Caloriesfromfat 52 %
Carbohydrate 23 g
Cholesterol 105 mg
Fat 30 g
Fiber 2 g
Iron 3 mg
Protein 38 mg
Satfat 5 g
Sodium 763 mg

Ingredients

1 pound small red- and white-skinned potatoes, mixed
Boneless, skinless meat from 1 rotisserie chicken (about 4 cups)
1 1/2 tablespoons kosher salt
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon honey
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 tablespoons capers, drained
½ bunch watercress, stemmed

Preparation

Place the potatoes and 1 tablespoon of the salt in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside. Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. While whisking, gradually add the oil in a thin, steady stream until a medium-thick vinaigrette is formed. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, gently tossing with the chicken mixture. Fold in the watercress just before serving.

Note:

Susie Theodorou,

March 2005