Chicken and bacon choucroute with potato salad
Delight your taste buds with this savory chicken and bacon choucroute paired with a flavorful potato salad. A perfect blend of flavors in every bite!
Ingredients:
- lb. baby Yukon Gold potatoes
- Kosher salt
- small shallots, finely chopped
- cup extra-virgin olive oil
- cup white wine vinegar
- Tbsp. Dijon mustard
- tsp. hot sauce
- tsp. honey
- cup tarragon leaves
- Tbsp. extra-virgin olive oil
- lb. skin-on, bone-in chicken thighs (6–8)
- Kosher salt
- oz. slab bacon, sliced ½" thick
- garlic cloves, lightly crushed
- large sprigs thyme
- tsp. juniper berries
- lb. sauerkraut (about 4 cups), rinsed, squeezed dry
- cup dry white wine
- lb. sausages, such as kielbasa and/or bratwurst
Instructions:
- Put potatoes in a small saucepan and add enough water to cover them by 2 inches; season with a generous amount of salt. Bring to a boil, then lower the heat to simmer. Cook the potatoes until they are easily pierced with a fork, which usually takes about 22 to 25 minutes. Drain the potatoes and let them sit for 5 minutes to remove excess moisture.
- While the potatoes are cooking, mix together shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season the dressing with salt.
- Combine the cooked potatoes with the dressing and let them rest, tossing occasionally, until they reach a warm temperature and have absorbed some of the dressing, for at least 15 minutes and up to 1 hour. Just before serving, add tarragon to the potato salad and mix well.
- Preparation Tip: You can make the potato salad (without tarragon) up to 3 days ahead. Cover and refrigerate. Remember to bring it to room temperature before serving.
- Position a rack in the upper third of your oven and preheat it to 400°F. Drizzle some oil into a large skillet. Season the chicken generously with salt and place them in the skillet, skin side down, in a single layer. Cook the chicken over medium heat without moving them until the edges of the skin turn golden brown, which takes around 12 to 15 minutes. Use a spatula to lift and check the chicken before continuing to cook it, skin side down, until the skin is deeply browned, typically about 6 to 8 minutes more. Transfer the chicken to a plate, skin side up, and drain most of the fat from the skillet, leaving about ¼ cup.
- In the same skillet, cook the bacon on both sides until lightly browned, approximately 5 minutes. Transfer the bacon to a plate. Cook the garlic in the skillet until it becomes golden brown, about 3 minutes. Then, add the thyme sprigs and juniper berries, and cook briefly until fragrant, usually around 1 minute. Stir in the sauerkraut and wine, increase the heat to medium-high, and cook until the wine is almost entirely evaporated, usually 6 to 8 minutes. Remove the skillet from heat.
- Arrange the sausages in a 3-quart baking dish and cover them with sauerkraut so they are fully submerged. Place the chicken thighs and bacon on top of the sauerkraut. Pour in ¾ cup of water and bake the choucroute until the chicken is fully cooked and the liquid is bubbling, generally for 25 to 30 minutes. Allow it to cool slightly before serving alongside the potato salad.
Summary:
- Calories: 9211 kcal
- Fat: 665 g
- Protein: 421 g
- Carbs: 333 g
- Potassium: 14087 mg
- Magnesium: 968 mg