BY ELIZABETH GAWTHROP RIELY

 

With smoky bacon and sweet parsnips, this makes a comforting, homey one-dish dinner. A salad of sharp greens complements it perfectly.

 

Makes 3 to 6 servings.

 

3 strips of good bacon cut ½-inch thick

6 chicken thighs, skin on

2 medium-size parsnips, peeled and cut in ⅓-inch slices

½ pound small fingerling potatoes

6 scallions, trimmed and cut in 1-inch segments, green tops reserved

1½ cups chicken stock

3 sprigs fresh thyme

Salt and pepper to taste

In a large sauté pan, cook the bacon until crisp. Remove and drain the bacon on absorbent paper and discard the fat.

Over medium heat cook the chicken in the pan, starting skin-side-down to brown it and turning as needed. Remove the thighs to a plate and drain off almost all the fat. Put the potatoes and parsnips in the pan and over medium-high heat and cook to brown them, turning. If the pan gets too crowded, put the vegetables with the chicken. Lower the heat and add the scallions, quickly browning and turning them; add them to the other vegetables and chicken.

Pour the stock in the pan and scrape to dissolve the crusty bits in the liquid. Return all the vegetables and chicken to the pan with the thyme. Cover and simmer for 10 minutes; uncover and cook 10 minutes more, until the chicken is cooked through but still springy to the touch. Season with a twist or two of pepper and coarse salt (remember that the bacon is salty).

Arrange the chicken and vegetables on warm serving plates. Over high heat reduce the braising liquid until concentrated. Spoon it over the chicken and vegetables. Slice the reserved green scallion tops and scatter them on top.