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1
Melt 2 tbs. of butter in a large pan over low heat.
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2
Add bacon or salt pork and sweat for a few minutes without giving it color.
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3
Add shallots and sweat without giving color for a few minutes.
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4
Add mushrooms and continue to cook over low heat, adding a pinch of salt, pepper and the lemon juice. The mushrooms will begin to release water - once the water is completely absorbed, stop cooking.
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5
Add caramelized onions and toss to heat. Set aside.
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6
Preheat the oven to 400u00b0.
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7
Heat a new pan that can go into the oven over high heat with a little blended oil.
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8
Season chicken with salt and pepper.
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9
Once pan is hot, add chicken legs skin side down and cook over high heat for a minute.
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10
Place entire pan in oven and cook until chicken registers 165u00b0, about 10 minutes.
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11
Take pan out, remove chicken, drain oil.
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12
Deglaze pan with chardonnay, scraping up the brown bits. Reduce wine by half, add stock and reduce by half again.
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13
Turn fire off, add 2 tbs. of butter and whisk until incorporated. Place mushroom mix in center of plate, top with chicken, add sauce around, garnish with parsley.
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14
To cook the fingerlings, bring a large pot of water to a boil.
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15
Add potatoes and blanch for 3-4 minutes. Drain and dry well.
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16
Add about 2 inches of oil (or equivalent amount of duck fat) to a heavy bottomed sauce pan and heat until a piece of bread, when dropped into the oil, browns in 3 seconds.
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17
Add the potatoes to the pan, being careful to stand back if the skins sputter a bit. Allow to cook for a minute, remove and drain on paper towels and salt and pepper immediately while still hot.
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18
If you'd like to time this all so that the potatoes are finished at the same time as the chicken, cook the potatoes as soon as the chicken goes into the oven.
