In 1991, we were evacuated from Port Au Prince, Haiti because while the Haitian president was in Washington, D.C., the military decided to call elections; coup d’etat. The U.S. government was seriously P.O.’d and ordered “involuntary departure” for all but essential personnel, which didn’t include my husband but did mean me, our son and the miscellaneous animals.
Luckily, we maintained a house in the New York Catskills to which we repaired and installed ourselves, just in time for the devastating, east coast, ice storm of 1991. After the storm hit, our area was without electricity or running water for about a week and a half.
But I had water. Having just left Haiti where power and water outages were common, as soon as the electricity went out, I automatically without thinking, began to fill up the bath tubs, buckets and bowls with water, laughing at myself but mentally unable to break an instinctual habit of 2 years. Good thing. I had enough water for our house and some to share with the neighbors for the first few days until we made arrangements to get water from some of the local wells. Well, yeah!
Why, you might ask, am I going on about this? Well, it’s because of all the bacon in my freezers. You may be shaking your head, Frugal, but if there is ever an outbreak of swine fever, I got it covered
I made this recipe a while back with quail and it was good! So was this. I changed things up a bit.
Glazed Chicken with Turnip Potato Puree
1/2 lb baby turnips, peeled and cut into cubes
1/2 lb potatoes, peeled and cut into cubes
1 knob of butter
Salt and pepper
2 whole chicken legs
1/2 cup lean bacon batons
2 rounded tbsp brown sugar
8 tbsp Worcestershire sauce
1/4 tsp piment d’espelette
1 tbsp butter
1/4 cup water
Boil the turnips for 5 minutes, add the potatoes and continue to boil for another 10-15 minutes. Add the butter, salt, pepper and mash. Set aside and keep warm.
Season the chicken legs with salt, pepper and piment d’espelette. Brush both sides of the chicken generously with olive oil.
Brown the chicken legs in a hot frying pan until almost cooked through, about 15 minutes. Remove, set aside and pour off the fat in the pan.
Add the bacon to the frying pan and brown until just crisp. Mix the sugar, Worcestershire and piment together and add to the pan with the butter. Boil the mixture for about 5 minutes, then add the water, cooking for 2 minutes. Add the chicken legs, bring to a boil, cover and cook for about 10 minutes. Serve with the puree.