Name: Chicken and Bacon Choucroute
Yield: 8 servings
Ingredients: 3 lb. baby Yukon Gold potatoes; Kosher salt; 2 small shallots, finely chopped; ⅓ cup extra-virgin olive oil; ⅓ cup white wine vinegar; 3 Tbsp. Dijon mustard; 2 tsp. hot sauce; 1 tsp. honey; ¼ cup tarragon leaves; 1 Tbsp. extra-virgin olive oil; 3 lb. skin-on, bone-in chicken thighs (6–8); Kosher salt; 8 oz. slab bacon, sliced ½" thick; 6 garlic cloves, lightly crushed; 2 large sprigs thyme; 1 tsp. juniper berries; 2 lb. sauerkraut (about 4 cups), rinsed, squeezed dry; 1 cup dry white wine; 2 lb. sausages, such as kielbasa and/or bratwurst

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven. And there's no carving needed: Once this hearty main goes into the oven, your work is done and you can enjoy the party too.

Chicken and Bacon Choucroute With Potato Salad

Recipe notes