Chicken And Bacon Choucroute With Potato Salad Recipes

CHICKEN AND BACON CHOUCROUTE WITH POTATO SALAD RECIPE

Steps:

• 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 400°F. 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 1/4 cup 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 3/4 cup 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.

BACON CHICKEN CHOPPED SALAD

Steps:

• Heat chicken according to package directions. Cool slightly; coarsely chop chicken., For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream., In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.

CHICKEN SALAD WITH BACON

Steps:

• Combine chicken and bacon.
• In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
• Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
• Chill and stir again before serving.
• Serve on your favorite bread or top some lettuce greens.

WARM CHICKEN, BACON & POTATO SALAD

Steps:

• Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
• Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
• Parboil the new potatoes for approximately 5 minutes.
• Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).
• Cover potatoes, chicken and garlic with oil.
• Sprinkle one tablespoon of the sugar over the potatoes.
• Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
• Prepare the salad (we use a small bag of pre-prepared salad between the two of us).
• Chop the bacon and add it in with the salad.
• Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
• Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!

BACON-CHIVE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

CHEESY CHICKEN AND POTATO CASSEROLE WITH BACON

Steps:

• Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
• Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
• Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
• Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.