“In ‘Williams-Sonoma: Christmas’”
1hr 45mins

Ingredients Nutrition


  1. Put the unpeeled whole potatoes in a large pot.
  2. Add cold water to cover and a large pinch of kosher salt.
  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.
  4. Drain the potatoes and let cool to the touch, then peel and cut them into ½ inch dice; set aside.
  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.
  6. In another small saucepan, melt the butter over med-low heat.
  7. Stir in the flour and cook, stirring constantly, about 3 minutes; do not let brown.
  8. Whisk in the reduced stock and cook, whisking constantly, until the mixture thickens to a gravy, about 3 minutes.
  9. Season with kosher salt and black pepper to taste.
  10. Remove from the heat and set aside.
  11. In a large pan, heat the oil over medium heat.
  12. Add the bacon and cook until crisp, 1-2 minutes.
  13. Using a slotted spoon, transfer the bacon to paper towels to drain.
  14. Reserve the fat in the pan.
  15. Heat the bacon fat over medium heat for about 1 minute.
  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.
  17. Add the chicken, green onions, bell pepper, paprika, turmeric, cayenne, and black pepper to taste.
  18. Cook, stirring frequently, until the green onions are wilted and the chicken is heated through, about 5 minutes.
  19. Stir in the bacon and as much chicken gravy as needed to make a moist mixture.
  20. Cook for 2-3 minutes longer.
  21. Taste and adjust seasoning.
  22. Stir in the parsley; serve hot.

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