Categories: Meals

Ingredients

• 1/2 lb. sliced bacon
• 1 fryer chicken, cut into 8 pieces
• Salt and black pepper to taste
• Vegetable oil, for frying
• 4 tbsp salted butter
• 2 large onions, julienned
• 1 tbsp minced garlic
• 2 large Idaho potatoes, peeled and cut into 1/8-inch thick slices
• 1/4 cup chopped curly parsley, for garnish

Directions

1. Preheat the oven to 400.

2. Fry the bacon in a large saute pan until crisp. Remove to a plate lined with paper towels while preparing the rest of the dish.

3. Rinse the chicken pieces and dry them thoroughly. Season the chicken generously with salt and pepper and bake on a rimmed baking sheet for approx 30 minutes until golden brown, turning the pieces after 15 minutes.

4. While the chicken is baking, begin preparing the bonne femme garnish.

5. a large, heavy-bottomed pot suitable for frying, heat the vegetable oil to 350.

6. In a separate large nonstick saute pan over high heat, melt the butter. Add the onions and saute for 8 to 10 minutes, until they start to become caramelized. Deglaze the pan with 1/2 cup of water to moisten the onions and lift any sugars that are on the bottom of the pan. Crumble the bacon into the onions and add the garlic to the hot pan. Toss to combine the ingredients, remove from the heat and set aside.

7. Deep-fry the potatoes in the vegetable oil until they are golden brown. Remove them with a slotted spoon to drain on paper towels, and season with salt and pepper.

8. Toss the potatoes with the bacon and onions and set aside. This is the bonne femme garnish.

9. When the chicken is golden brown, divide the bonne femme atop the chicken pieces and bake together for an additional 3 minutes.

10. Divide the chicken bonne femme among 4 dinner plates. Finish the dish by sprinkling each portion with chopped parsley. Serve immediately.

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