1) Heat the olive oil in the pan. Season the Chicken pieces with the salt and pepper and fry until the skin is crisp and deeply brown. Remove from oil and set aside.
2) Pour off all but 2 tbsp. of the cooking oil and reduce to medium-low heat. Add the onions, garlic, thyme and rosemary. Cook, stirring often, for about 5 minutes, then add the potatoes and bacon. Stir occasionally until mixture is well browned, about 10 minutes. Pour off all but a thin layer of fat.
3) Add mushrooms and turkey stock and bring the liquid to a boil. Cook until the liquid is reduced by 1/4. Then arrange chicken skin side up on top of the vegetables.
4) Transfer the pot to the oven and bake at 375 for 20 minutes or until the chicken is done.
- I definitely recommend a sweet white wine with this meal. I had a Riesling with it and it was sooo tasty.
-On step 2 the bacon never truly seemed to brown, but don't worry, it won't be goopy when it's all done.
-Don't skimp on the mushrooms. An equal amount of mushrooms to potatoes may seem like a lot, but they will shrink up.
-Don't reduce the liquid any more than 1/4. A LOT of the liquid will be gone after you pull it out of the oven and you want some of that to pour over your veggies and chicken.
-I used drumsticks because it's what I had on hand, but feel free to use any bone in chicken meat.