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1
Preheat the oven to 400 degrees F.
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2
Bring a large pot of salted water to a boil over medium heat.
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3
Add the potatoes and cook until tender, about 10 minutes.
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4
Drain and set aside.
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5
In a large oven-proof skillet, heat 2 tablespoons of the canola oil over medium heat.
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6
Season the chicken with salt and pepper, to taste, and put, skin side down, into the hot oil.
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7
(You want to render the chicken skin and get it nice and crispy.)
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8
Cook until the skin is crisped, about 7 to 10 minutes.
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9
Transfer the pan to the oven until the chicken is firm to the touch, about 10 minutes.
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10
Do not turn the chicken over!
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11
While the chicken is cooking, heat a large saute pan or cast iron pan over medium heat.
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12
Add enough canola oil to coat the bottom of the pan and then add the bacon.
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13
Cook until well rendered and then add the red onion.
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14
Continue to cook until the onion is a deep brown.
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15
Add the cooked potatoes and the pecans.
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16
Deglaze with sherry vinegar and season with salt and pepper, to taste.
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17
Cook another 5 minutes and then stir in thyme and parsley.
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18
Remove the skillet from the oven, transfer the chicken to a cutting board and let rest.
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19
In the same pan over medium heat, add the chicken stock to deglaze and scrape the leftover brown bits from the bottom.
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20
Simmer until the liquid is evaporated, then add the butter and jalapenos.
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21
Cook until the butter is a deep dark brown, then immediately remove it from the heat.
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22
Spoon some of the hash onto each serving plate.
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23
Slice the chicken and arrange it over the hash.
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24
Drizzle with the butter sauce and enjoy.
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25
I love simply roasted meats and I love the idea of a hash because it can basically be composed of whatever veggies or cured meats you have around.
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26
The spicy brown butter gives the whole thing a smooth spicy bite without a greasy texture.
