Step 1

Ideally, start preparing the potatoes the day before the meal by placing the whole potatoes in a pot, then covering with a few inches of water, bringing to a boil and cooking until just tender but not fully cooked, 20 minutes

Step 2

Drain and refrigerate overnight

Step 3

Preheat oven to 400°F, with rack at center

Step 4

Season the chicken on both sides with salt and pepper

Step 5

Roll 4 pieces tightly into cigar-like logs, then drape the top of each cigar-shaped piece with the remaining pieces of boneless thighs and form a round shape like a firm bun

Step 6

Wrap the side edges of each chicken "bun" with 1 slice of bacon

Step 7

Secure the bacon to the chicken "bun" by snugly tying a piece of kitchen twine around the bacon

Step 8

Arrange the chicken on a parchment-lined medium-sized baking sheet, then lightly spray or drizzle with olive oil, transfer to preheated oven and bake 30 minutes, to 165°F on an instant-read thermometer

Step 9

A few minutes before the chicken is done, top with the glaze and return to the oven

Step 10

Peel, then cube the cooled cooked potatoes into ½ inch dice

Step 11

In a large nonstick skillet, melt 3 tablespoons butter over medium to medium-high heat, add white or yellow onion, season with salt and soften 5 minutes

Step 12

Add potatoes and season with salt and pepper, rosemary and smoked paprika or sweet paprika

Step 13

Brown potatoes 10 to 12 minutes, turning occasionally until crispy-ish

Step 14

Add brandy and shake pan; it may flame up a bit, so be aware

Step 15

Add cream and brown again, about 2 minutes, to caramelize the potatoes

Step 16

Listicle: Rachael Ray 10

Step 17

25-Inch Covered Deep Skillet Heat a sauce pot or small skillet over medium heat, add remaining butter and saute shallots seasoned with salt and pepper for 3 minutes or until lightly browned

Step 18

Add sherry or wine and reduce to 3 tablespoons, add mustard, maple syrup and a splash of Worcestershire sauce (if using) and swirl a minute or so

Step 19

Pour over the chicken tournedos and baste to coat evenly

Step 20

Return chicken to the oven to finish cooking and set the glaze, just a couple of minutes

Step 21

To serve, remove the string from the chicken tournedos

Step 22

Top the glazed tournedos with poppy seeds and serve with brady-laced home fries