This is a one pot recipe, you will need one that is a 4-5 Quarts

Ingredients:

1 batch Alfredo Sauce
4 Strips of thick cut bacon cut into pieces
4 Skin on bone in chicken thighs
2 Skin on, bone in chicken breasts
3 stalks celery, chopped
1 small onion, diced
1 pound Andouille Sausage, or the sausage of your choice
16oz Baby Bella mushrooms, sliced
1 bunch kale, stemmed and torn into pieces
2 quarts (64oz) chicken stock
1 tsp sea salt, plus more to season chicken
Fresh course ground black pepper, to season chicken
1/8 teaspoon crushed red pepper flakes
1 bay leaf

Method:

Salt and pepper chicken, cover, and allow to sit in fridge while you Mise en Place (cut bacon into pieces, chop the celery, dice the onion, tear the kale, slice the sausage, mushrooms, etc.)

Set pot on cook top that’s set to Medium-low heat add bacon and let slowly render, once rendered and crispy remove bacon and set aside. This will be your garnish, so keep it separate.

Set heat to Medium. Place chicken thighs skin side down in bacon fat and fry until golden, I start checking around five minutes. You’re mainly looking to render the chicken fat. Once it’s rendered remove the thighs, they wont be cooked fully. Don’t worry they will simmer in the pot shortly.

Repeat the process with the chicken breasts, skin side down, until golden brown. Remove.
-At this point if you think there is too much fat in the pot feel free to remove some, I leave it.

Add the onion and soften (don’t brown), then add sausage, celery, onion, and mushrooms. Sautè until celery and mushrooms are softened. Add red pepper flakes and sautè for a minute or so, you want to wake it, not burn it. Using a slotted spoon, remove

Add about a half-cup of the stock and deglaze the pot, add the rest of the stock and bring to a boil. reduce heat to simmer, add chicken breasts, thighs, the bay leaf and simmer covered for about 45 minutes, until the meat pulls easily off the bone.

Turn heat to low, remove chicken and let cool until you can safely remove the meat. Meanwhile, add sausage/mushroom/celery/onion mixture back to the pot, reserving the bacon for garnish. Once chicken is cool enough to handle, remove, chop, and return it to the pot.

-At this point it’s a good idea to locate and remove that bay leaf.

Add kale and cover for about ten minutes, this will allow it to wilt and soften. Remove cover and stir. The last step is to add in the alfredo sauce and stir well.

Ladle into bowls garnish with the bacon you set aside. If you’re anything like me, you cooked an extra piece to munch on whilst you cooked .