Chicken and Bacon Choucroute with Potato Salad

Ingredients for Chicken and Bacon Choucroute with Potato Salad

• 1.4kg baby Yukon Gold potatoes

• Sal kosher

• 2 small shallots, finely chopped

• 80ml de aceite de oliva virgen extra

• 80ml white wine vinegar

• 45ml de mostaza de Dijon

• 2 teaspoons hot sauce

• 1 cucharadita de miel

• 1/4 cup tarragon leaves

• 1 cucharada de aceite de oliva virgen extra

• 1.4kg skin-on, bone-in chicken thighs (6–8)

• Sal kosher

• 230g slab bacon, sliced 1/2" thick

• 6 dientes de ajo, ligeramente machacados

• 2 large sprigs thyme

• 1 cucharadita de bayas de enebro

• 900g sauerkraut (about 950ml ), rinsed, squeezed dry

• 240ml de vino blanco seco

• 900g sausages, such as kielbasa and/or bratwurst

Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt. Bring to a boil, then immediately reduce heat so water is at an active simmer. Cook potatoes until fork-tender, 22–25 minutes. Drain; let sit 5 minutes to dry.

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

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

Place a rack in upper third of oven; preheat to 204°C. Drizzle oil in a large skillet. Season chicken generously with salt and arrange skin side down in a single layer in skillet. Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12–15 minutes. Using a stiff spatula, lift up chicken, then put it back down, still skin side down. 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. Transfer chicken to a plate and turn skin side up. Pour off all but 60ml fat from skillet.

Add bacon to same skillet and cook, turning once, until lightly browned, about 5 minutes; transfer to a plate. Cook garlic in skillet, tossing occasionally, until golden brown, about 3 minutes. Add thyme sprigs and juniper berries and cook, tossing, just until fragrant, about 1 minute. Add sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6–8 minutes. Remove skillet from heat.

Place sausages in a 3-qt. baking dish and pile sauerkraut over (sausages should be submerged). Arrange chicken thighs and bacon on top of sauerkraut. Pour in 180ml water and bake choucroute until chicken is cooked through and liquid is bubbling throughout, 25–30 minutes. Let cool slightly. Serve with potato salad.

Potato salad (without tarragon) can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.