with Steamed Parsley Potatoes and Roasted Carrots

Yield: 2

adapted from ATK

Crisp, browned chicken leg quarters with sautéed mushrooms and shallots. Braised in a rich sauce and finished with a sprinkling of fresh parsley and crispy bacon on top. Served with steamed parsley potatoes and oven roasted carrots.
Prep: 20 Cook: 30 Rest: 10

• 2(10-oz) chicken leg quarters, trimmed and separated or 6 drum sticks
• 1tsp table salt, divided
• ½tsp pepper, divided
• 2slices bacon, cut into 1-inch pieces
• extra-virgin olive oil
• 8oz cremini mushrooms
• 2shallots, halved through root end
• 2tsp tomato paste
• 2garlic cloves, minced
• 2tsp AP flour
• 1tsp minced fresh thyme
• 1cup chicken broth
• ¼cup dry red wine
• 12oz baby potatoes
• 12oz carrots
• 4TBS butter
• ¼cup chopped fresh parsley, divided

Prep:
Peel the shallots. Quarter lengthwise if they’re bigger than golf balls, keep the root ends intact to hold them together.
Peel and trim the carrots. Cut on the diagonal 1/2 inch thick.
Trim and quarter the mushrooms.
Pat chicken dry with paper towels and sprinkle with ½ tsp salt and ¼ tsp pepper.

Brown Chicken:
Place chicken skin side down in 10-inch nonstick skillet. Cook chicken over medium-high heat, without moving it, until skin is well browned, 7 to 9 minutes. Transfer chicken to plate, skin side up.

Set a rack on the top shelf of oven and preheat oven to 425°F.

Cook Bacon:
Add bacon to fat left in skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to small paper towel–lined plate, set aside.

Cook Shallots and Mushrooms:
Pour off all but 2 TBS fat from skillet (add enough oil to equal 2 TBS if needed). Heat fat left in skillet over medium heat until shimmering. Add mushrooms, shallots, remaining ½ tsp salt, and remaining ¼ tsp pepper and cook until vegetables are softened and browned, 7 to 9 minutes, stirring occasionally.

Create Sauce:
Stir in tomato paste, garlic, flour, and thyme and cook until fragrant, about 1 minute. Slowly stir in broth and wine and bring to simmer.

Cook Carrots and Potatoes:

Add carrots to a quarter sheet pan and drizzle with oil. Season with salt and pepper. Place on top rack of oven and roast for 20-25 minutes.

Add potatoes to medium sauce pan, cover with water by 1 inch and add a tsp of salt. Bring to a boil and simmer for 12-18 minutes until fork tender.

Braise Chicken:
Nestle chicken, skin side up, into sauce and pour in any accumulated juices from plate. Reduce heat to medium-low, cover, and simmer until chicken registers 200°F, about 20 minutes. Off heat, let chicken rest in skillet, uncovered, for 10 minutes. Season sauce with salt and pepper to taste.

Finish and serve:
Drain potatoes when done and add 4 TBS butter, cover until melted. Add remaining parsley and mix.
Place a spoonful of sauce on each plate and top with chicken quarter. Sprinkle with 1 TBS parsley and bacon. Add potatoes and roast carrots to plate. Serve remaining sauce on the side.