Melt 2 tbs. of butter in a large pan over low heat.
Add bacon or salt pork and sweat for a few minutes without giving it color.
Add shallots and sweat without giving color for a few minutes.
Add mushrooms and continue to cook over low heat, adding a pinch of salt, pepper and the lemon juice. The mushrooms will begin to release water – once the water is completely absorbed, stop cooking.
Add caramelized onions and toss to heat. Set aside.
Preheat the oven to 400°.
Heat a new pan that can go into the oven over high heat with a little blended oil.
Season chicken with salt and pepper.
Once pan is hot, add chicken legs skin side down and cook over high heat for a minute.
Place entire pan in oven and cook until chicken registers 165°, about 10 minutes.
Take pan out, remove chicken, drain oil.
Deglaze pan with chardonnay, scraping up the brown bits. Reduce wine by half, add stock and reduce by half again.
Turn fire off, add 2 tbs. of butter and whisk until incorporated. Place mushroom mix in center of plate, top with chicken, add sauce around, garnish with parsley.
To cook the fingerlings, bring a large pot of water to a boil.
Add potatoes and blanch for 3-4 minutes. Drain and dry well.
Add about 2 inches of oil (or equivalent amount of duck fat) to a heavy bottomed sauce pan and heat until a piece of bread, when dropped into the oil, browns in 3 seconds.
Add the potatoes to the pan, being careful to stand back if the skins sputter a bit. Allow to cook for a minute, remove and drain on paper towels and salt and pepper immediately while still hot.
If you’d like to time this all so that the potatoes are finished at the same time as the chicken, cook the potatoes as soon as the chicken goes into the oven.