Chicken and Bacon Choucroute with Potato Salad

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. 1

   Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt.

2. 2

   Bring to a boil, then immediately reduce heat so water is at an active simmer.

3. 3

   Cook potatoes until fork-tender, 22–25 minutes.

4. 4

   Drain; let sit 5 minutes to dry.

5. 5

   Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt.

6. 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. 7

   Just before serving, add tarragon to potato salad and toss to evenly distribute.

8. 8

   Place a rack in upper third of oven; preheat to 400°F.

9. 9

   Drizzle oil in a large skillet.

10. 10

    Season chicken generously with salt and arrange skin side down in a single layer in skillet.

11. 11

    Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12–15 minutes.

12. 12

    Using a stiff spatula, lift up chicken, then put it back down, still skin side down.

13. 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. 14

    Transfer chicken to a plate and turn skin side up.

15. 15

    Pour off all but 1/4 cup fat from skillet.