Tujague’s chicken bonne femme recipe

Ingredients

• 1 whole chicken, cut into 8 pieces
• Garlic powder to taste
• Kosher salt and freshly ground black pepper to taste
• Vegetable oil, for frying
• 1 large Idaho potato (about 1 pound), or 2 small
• Red cabbage leaves, for garnish
• 1½ cups chopped fresh parsley
• 1/3 cup chopped fresh garlic

Season the Chicken
1. Preheat the oven to 250°F. Rinse and thoroughly pat dry the chicken and season liberally all over with garlic powder, salt, and pepper.
Fry the Chicken
2. Heat ½ inch oil in a large skillet over medium-high heat. Working in batches, place the chicken, skin side down, in the skillet and cook, being careful not to move it, until the skin is crispy, 8 to 10 minutes. Flip the chicken and cook until the internal temperature is 165°F, an additional 8 to 10 minutes. Transfer the pieces to a wire rack set over a rimmed baking sheet, cover with foil, and keep warm in the oven.
Fry the Potatoes
3. Add more oil so it reaches halfway up the sides of the skillet, and heat until very hot but not smoking. While the oil is heating, slice the potatoes to ⅛-inch thickness using a mandoline or sharp knife (it is okay if some are slightly thicker than others). Fry the potato slices in batches until they are crisp and golden, 2 to 3 minutes. Drain on paper towels and season liberally with salt.
To Serve
4. Arrange the cabbage leaves on a serving platter and top with the chicken pieces. Top with the potatoes, then with the parsley and garlic. Season with more salt and pepper to taste.