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1
Preheat the oven to 400 degrees.
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2
Fry the bacon in a large skillet until crisp, then remove with a slotted spoon and reserve, leaving the fat in the skillet.
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3
Meanwhile, season the chicken with salt and pepper, then dust lightly with the flour.
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4
Cook the chicken in the rendered bacon fat over high heat until browned on all sides.
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5
Remove the chicken pieces to an ovenproof platter and keep warm.
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6
Add the ham, green onion, and yellow onion to the skillet in which you cooked the chicken and saute until the onions turn translucent.
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7
Add the mushrooms, wine, Worcestershire sauce, and Tabasco, and bring to a boil.
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8
After a minute, reduce the heat to maintain a simmer.
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9
Pour the oil into a deep skillet to a depth of 1 inch and heat to 375 degrees.
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10
Add the potatoes and fry until very lightly browned.
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11
Drain them well and add to the skillet with the ham and onions.
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12
This is bonne femme garnish.
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13
Continue simmering the garnish until all of the liquid is absorbed; lightly stir to distribute the ingredients.
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14
Remove from heat.
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15
Heat the butter in a small saucepan until it starts bubbling.
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16
Lower the heat, skim the foam off, and add the garlic.
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17
Cook the garlic in the hot butter for about a minute.
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18
Spoon the bonne femme garnish over and between the chicken pieces.
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19
Spoon the garlic butter over the garnish and season to taste with salt and pepper.
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20
Crumble the reserved bacon over the top.
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21
Bake for 7-12 minutes.
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22
Turn the chicken pieces, redistribute the garnish, and bake for another 5-7 minutes.
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23
If the white meat is cooked, remove it from the pan and keep warm.
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24
Continue cooking the leg quarters until the juices run clear when the thigh is pierced.
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25
Return the breasts to the mixture and serve with lots of the garnish.
