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Ingredients

• 1 pound purple eggplant, peeled and cut into 1-inch chunks
• Coarse kosher salt
• 6 skinned and boned chicken thighs, trimmed of excess fat, at room temperature
• Freshly ground pepper
• ⅓ cup rendered duck fat or clarified butter
• 1 cup finely diced ventrèche or pancetta
• 1 cup cubed (½ inch) blanched fresh or thawed frozen artichoke bottoms
• ⅓ cup dry white wine
• ⅓ cup unsalted chicken stock (storebought or homemade—page 405)
• 3 tablespoons minced fresh chives
• 2 teaspoons fresh thyme leaves
• Juice of ½ lemon
• Pinch of sugar
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh garlic
• 2 pounds russet potatoes
• 2 tablespoons olive oil
• Coarse sea salt

Description

Chow