
Chicken and Bacon Choucroute with Potato Salad
A delicious german dish. Gluten-free friendly. Dairy-free option.
Total Time
151 min
Serves
8
Rating
0.0 (0)
Ingredients
- 3 lb. baby Yukon Gold potatoes
- Kosher salt
- 2 small shallots
- finely chopped
- 1/3 cup extra-virgin olive oil
- 1/3 cup white wine vinegar
- 3 Tbsp. Dijon mustard
- 2 tsp. hot sauce
- 1 tsp. honey
- 1/4 cup tarragon leaves
- 1 Tbsp. extra-virgin olive oil
- 3 lb. skin-on
- bone-in chicken thighs (6–8)
- Kosher salt
- 8 oz. slab bacon
- sliced 1/2" thick
- 6 garlic cloves
- lightly crushed
- 2 large sprigs thyme
- 1 tsp. juniper berries
Instructions
- 1
Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt.
- 2
Bring to a boil, then immediately reduce heat so water is at an active simmer.
- 3
Cook potatoes until fork-tender, 22–25 minutes.
- 4
Drain; let sit 5 minutes to dry.
- 5
Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt.
- 6
Add hot potatoes to dressing and let sit, tossing occasionally, until they are just warm and have soaked up some of the dressing, at least 15 minutes and up to 1 hour.
- 7
Just before serving, add tarragon to potato salad and toss to evenly distribute.
- 8
Place a rack in upper third of oven; preheat to 400°F.
- 9
Drizzle oil in a large skillet.
- 10
Season chicken generously with salt and arrange skin side down in a single layer in skillet.
- 11
Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12–15 minutes.
- 12
Using a stiff spatula, lift up chicken, then put it back down, still skin side down.
- 13
Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces as needed if browning unevenly, until skin is deeply browned, 6–8 minutes longer.
- 14
Transfer chicken to a plate and turn skin side up.
- 15
Pour off all but 1/4 cup fat from skillet.