3 pounds boneless skinless chicken breasts or thighs, or a mix
Kosher salt and freshly ground black pepper
1/2 tablespoon vegetable or peanut oil
3 to 4 medium tomatoes, about 1 pound
1 medium onion, about 3/4 pound
4 large garlic cloves
1 pound bacon (20 strips)
2 pounds fingerling or small potatoes
1 teaspoon smoked paprika
1/2 cup sour cream
Heat the oven to 350°F. Cut the chicken into pieces about 2 inches wide and 3 inches long. Cut each breast into about 5 pieces, or chicken thighs into 2 to 3 pieces. You should end up with about 40 pieces of chicken. Toss the chicken pieces with about 1 teaspoon salt and a generous amount of black pepper.
Heat the oil in a wide, deep skillet over high heat. Brown the chicken pieces for 1 to 2 minutes on each side, letting them develop a medium brown crust. Do this in several batches. Remove the browned chicken pieces to a baking sheet and let cool slightly.
While the chicken is cooling, core the tomatoes and chop them roughly, and peel the onion and chop it roughly too. Blend them in a blender or food processor with the garlic cloves until smooth. Pour into the deep skillet you used to brown the chicken and bring to a boil. Lower to a simmer and cook for about 10 to 15 minutes while wrapping the chicken.
Cut the bacon strips in half. Wrap 1/2 piece bacon around each piece of chicken. If desired, secure with a toothpick.
Cut the fingerling potatoes in half lengthwise and spread in the bottom of a deep roasting dish or large Dutch oven. Lay the bacon-wrapped chicken pieces on top of the potatoes.
Turn off the heat under the tomato sauce. Whisk in 1/2 teaspoon salt, the smoked paprika, and the sour cream. Pour over the chicken and potatoes and cover the pan tightly with aluminum foil or a lid.
Bake for 50 to 60 minutes, or until the potatoes are tender and the chicken is cooked through. Let cool 10 minutes before serving.
Makes 40 individual pieces and serves 6 to 8.
Uploaded: Mar 10, 2014