Chicken Bonne Femme
4/2011
To ensure even cooking and browning, use baby red potatoes no larger than 1 1/2 inches round.
Serves 4 to 6
3pounds bone-in, skin-on chicken thighs , excess fat trimmed
Salt and pepper
5slices bacon , chopped
1 1/2pounds baby red potatoes , scrubbed and halved
1onion, chopped fine
4garlic cloves , minced
2teaspoons minced fresh thyme
3/4cup white wine
1/2cup low-sodium chicken broth
1teaspoon hot sauce
3scallions , sliced thin
2tablespoons chopped fresh parsley
1. Pat chicken dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-–lined plate. Pour off all but 1 tablespoon fat from pot. Heat bacon fat over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
2. Pour off all but 1½ tablespoons fat from pot. Arrange potatoes, cut-side down, in pot and cook over medium heat until golden brown, about 10 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine, broth, half of bacon, and hot sauce and bring to boil.
3. Return chicken and any accumulated juices to pot. Reduce heat to medium-low and cook, covered, until potatoes are tender and meat registers 175 degrees, about 25 minutes. Sprinkle with scallions, parsley, and remaining bacon. Season with salt and pepper. Serve.
STEP BY STEP: Brown the Potatoes
BROWN BABY BROWN