Roast Chicken with Bacon Apple & Turnip Hash

I'm a huge fan of roasting free-range, organic chickens.  There are like the super-thrifty food.  I get so much out of them.  We will usually get two dinners, and four lunches out of a chicken, plus I make stock out of the carcass!  Yesterday I roasted a full chicken and used it as part of our dinner.  To roast my chicken, it's nothing special.  Salt and pepper and in the oven it goes to sizzle away at 400 degrees for 1-2 hours depending on the weight of the bird.  I wanted something hearty to pair with a simple roasted chicken and I decided to do a vegetable hash.  This is what I came up with.

Bacon Apple &Turnip Hash

6 slices of natural bacon, sliced into lardons (homemade is best!! Post to come)

2 shallots, diced

3 cups of diced turnip (I used frozen)

1 apple, peeled & diced

1 cup water

1 teaspoon thyme

1 teaspoon herbes de provence

Salt and pepper to taste

Place the bacon in a cast iron skillet and sauté for approximately 5 minutes over medium heat.  Add the shallots and sauté for a couple more minutes, until translucent.  Add turnip, thyme, and water.  Simmer for 10-12 minutes over medium-low heat until water is evaporated and turnip is almost cooked.  Add in apple and continue cooking for 5 minutes.  Season with salt and pepper.  Serve as a bed for some delicious roast chicken!!

Picture to follow, since I'm a meatball and forgot to take one last night.