Huhn in Specksauce - Chicken in Bacon Sauce

Chicken in Bacon Sauce (Huhn in Specksauce, from Germany)

from How the World Cooks Chicken by H.J. Muessen

Bacon-Cheddar Mashed Potatoes

from Food Network Magazine, September 2010 issue

Chicken in Bacon Sauce

Ingredients:

-1 3lb chicken, cut up

-4 tablespoons butter

-4-5 strips fat bacon, diced

-livers of the chicken, diced

-juice and grated rind of 1 lemon

-1 shallot, chopped finely

-2 cups chicken stock

-salt and freshly ground black pepper

-parsley for garnish

Directions:

Melt the butter in a large deep skillet with a cover, and brown the chicken pieces on all sides. Add the diced bacon and livers, then add the lemon juice and grated rind, the shallot, the broth, and the salt and pepper. Bring to a boil, then cover and reduce heat to low. Simmer for 30-40 minutes, until done. Remove to a warm platter and arrange the parsley over and around the chicken. Serve the gravy in a sauceboat. Serves 4.

Bacon-Cheddar Mashed Potatoes

Simmer 2 lbs small potatoes in salted water until tender, about 20 minutes, drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

*NOTE: Instead of 1 chicken cut up, I used 4-5 boneless skinless chicken thighs, you can also use breasts if you prefer. I also didn't use the chicken livers.