Grape Pickers Skillet
This is an all in one pot, or in this case skillet. They call it a “Peasant Dish”. It was created as an easy-to-prepare meal to feed the Grape Pickers that come in from the field in Franc6e. Chicken, Potatoes, and Cheese, wrapped in Bacon with ton’s of flavors from the Herbs. It’s a feast worthy of a King but this time the Peasant’s win.
This skillet is roasted in the oven, resulting in crisp bacon and perfectly cooked potatoes — but to make sure the bacon in the center crisps too, cook it briefly on the stove top first. Be sure not to overlap the bacon — it won’t crisp up or cook evenly. (My experience with this dish is that the bacon shrinks and does crisp up so don’t worry about overlapping)
Not every slice will be the same size, so don’t worry about it covering the whole skillet. It is important, however, to thinly and evenly slice the potatoes — a mandoline works great. This meal is best served directly from the skillet. If you turn it out, you may lose some of the bacon “shell” if it sticks to the skillet.
LINE 10” Cast Iron Skillet:
- 16 oz. thin-sliced bacon(14 slices)
- 3 Tbsp. minced fresh thyme
Ingredients:
- Preheat oven to 450°.
- Line an 10”-inch cast-iron skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over sides. Sprinkle thyme over bacon.
- Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle 1/3 of cheese over potatoes; season with salt and pepper. Repeat layering with chicken and second 1/3 ofCheese. Continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining Cheese.
- Fold hanging pieces of bacon strips to the center of skillet, covering entire top. Transfer skillet to stove top and cook over medium heat, ⏰ 8 minutes
- Cover skillet with foil, transfer to oven, and roast ⏰ 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, ⏰ 30 minutes more. Let skillet rest ⏰ 10 minutes, then drain drippings and loosen edges to serve.
