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1
Put the unpeeled whole potatoes in a large pot.
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2
Add cold water to cover and a large pinch of kosher salt.
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3
Bring to a low boil over high heat, reduce the heat to medium, cover partially, and let simmer briskly until the potatoes are tender when pierced with a knife, about 25 minutes.
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4
Drain the potatoes and let cool to the touch, then peel and cut them into 1/2 inch dice; set aside.
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5
In a small saucepan, bring the stock to a brisk simmer over med-high heat and cook until reduced to about 1 cup, about 10 minutes.
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6
In another small saucepan, melt the butter over med-low heat.
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7
Stir in the flour and cook, stirring constantly, about 3 minutes; do not let brown.
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8
Whisk in the reduced stock and cook, whisking constantly, until the mixture thickens to a gravy, about 3 minutes.
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9
Season with kosher salt and black pepper to taste.
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10
Remove from the heat and set aside.
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11
In a large pan, heat the oil over medium heat.
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12
Add the bacon and cook until crisp, 1-2 minutes.
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13
Using a slotted spoon, transfer the bacon to paper towels to drain.
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14
Reserve the fat in the pan.
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15
Heat the bacon fat over medium heat for about 1 minute.
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16
Add the potatoes and cook, stirring occasionally and scraping up any browned bits from the pan bottom, until the potatoes are lightly browned, about 10 minutes.
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17
Add the chicken, green onions, bell pepper, paprika, turmeric, cayenne, and black pepper to taste.
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18
Cook, stirring frequently, until the green onions are wilted and the chicken is heated through, about 5 minutes.
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19
Stir in the bacon and as much chicken gravy as needed to make a moist mixture.
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20
Cook for 2-3 minutes longer.
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21
Taste and adjust seasoning.
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22
Stir in the parsley; serve hot.
