Recipe: Chicken with Bacon and Potatoes

CHICKEN WITH BACON AND POTATOES

4 large red potatoes, cut 1/2 inch thick
4 slices bacon, cut 1/2 inch thick
1 1/2 pounds boneless, skinless chicken thighs
10 ounces pearl onions, peeled
2/3 cup chicken broth
1 teaspoon thyme

Cook potatoes in boiling water for four minutes. Drain.

Meanwhile, saute bacon in large saucepan until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain.

Season chicken with pepper. Add to bacon fat and brown, about 2 minutes on each side. Reduce heat to low.

Add potatoes, onions, broth and thyme. Cover and simmer until everything is cooked through, about 20 minutes.

Uncover, sprinkle with bacon and cook another 5 minutes.

Servings: 4
Source: Bon Appetit magazine, February !996