Pan-Seared Chicken Legs with Purple Smashed Potatoes, Brussels Sprouts & Warm Bacon Vinaigrette Recipe

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Ingredients

8 Ounces Purple Potatoes
7 to 8 Ounces Brussels Sprouts
1 Bunch Chives
1 Bunch Parsley
1 Clove Garlic
1 Shallot
2 Slices Bacon
2 Chicken Leg Quarters
1 Tablespoon White Wine Vinegar

Preparation

Step 1

Makes

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Trim the ends off the Brussels, then cut them in half lengthwise. Finely chop the chives. Roughly chop the parsley. Peel and mince the garlic, smashing until it resembles a paste. Peel and thinly slice the shallot. Cut the bacon into small pieces.

Once the water is boiling, add the

. Cook 12 to14 minutes, or until very tender when pierced with a fork. Drain and return to the pot. Add the

(Reserve some chives for garnish and parsley for the sauce.) Using a fork, smash the potatoes until well combined and smooth. Season with salt and pepper to taste.

While the potatoes boil, cook the bacon. In a medium pan, cook the

on medium-high 4 to 5 minutes, or until caramelized and crispy, stirring occasionally. Transfer to a paper-towel-lined plate, leaving any fat in the pan.

with salt and pepper. In the same pan, heat the bacon fat on medium until hot. Add the chicken and cook 5 to 6 minutes on the first side, or until browned. (Loosely cover the pan with aluminum foil to help the chicken cook through faster.) Turn over the chicken, then add the

Make the bacon vinaigrette:

In the same pan, add the

and cook on medium 1 minute, or until softened, stirring. Add the

, scraping up any bits on the bottom of the pan. Cook 2 to 3 minutes, or until slightly reduced in volume, stirring occasionally. Stir in the

. Remove from the heat.