Chicken Bonne Femme

• 3 lbs bone-in chicken thighs, trimmed
• salt and pepper
• 5 slices bacon, chopped
• 1 1/2 lbs small red potatoes, unpeeled, halved
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons fresh thyme, minced
• 3/4 cup dry white wine
• 1/2 cup chicken broth
• 3 scallions, sliced thin
• 1 teaspoon hot sauce
• 2 tablespoons fresh parsley, chopped

1. Pat chicken dry with paper towels & season with salt & pepper. Cook bacon in dutch oven over medium heat until crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbs fat from pot. Heat fat over medium-high heat until just smoking. Add chicken & cook until thighs are well browned, 3-4 minutes per side; transfer to plate. When chicken is cool enough to handle, discard skin.
2. Pour off all but 1-1/2 tbs fat from pot. Arrange potatoes cut side down in pot & cook over medium heat until golden brown, about 10 minutes. Stir in onion & cook until softened, about 5 minutes. Add garlic & thyme; cook until fragrant, about 30 seconds. Store in wine, broth, hot sauce, & half of bacon; bring to a boil.
3. Return chicken & and juices to pot. Reduce heat to medium-low & cook, covered, until potatoes are tender & chicken registers 175 on thermometer, about 25 minutes. Sprinkle with scallions, parsley, & rest of bacon. Season with salt & pepper to taste and serve.

chicken, salt, bacon, red potatoes, onion, garlic, fresh thyme, dry white wine, chicken broth, scallions, hot sauce, fresh parsley

Taken from www.food.com/recipe/chicken-bonne-femme-526662 (may not work)