Skillet Chicken, Potatoes, and Peppers

Name: Skillet Chicken, Potatoes, and Peppers
Prep time: 55 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 slice bacon; 1/2 c. canola oil; 4 small chicken legs; kosher salt; 1 lb. red bliss potatoes; 2 tbsp. olive oil; 2 small onions; 4 small red cherry peppers; 2 sprig fresh rosemary

By Lidia BastianichPublished: Sep 17, 2014

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Yields:

Prep Time:

55 mins

Total Time:

1 hr 15 mins

Cal/Serv:

565

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"My mother taught me to love good ingredients and let produce shine. My grandmother and mother made this dish when we lived in Italy, and now I make it for my grandchildren. It has the flavors of roasted chicken without using the oven." — Lidia Bastianich

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Directions

1. Step 1Cut the bacon slices in half crosswise, roll up each piece and secure with a wooden toothpick. Trim the toothpick.
2. Step 2Heat the canola oil in a large skillet over high heat. Season the chicken with 1/4 teaspoon salt. Add half the chicken to the skillet, skin-side down, scatter the bacon around the chicken and cook until the chicken is golden brown and the bacon is crisp, 4 to 6 minutes per side. Transfer the chicken and bacon to a plate. Repeat with the remaining chicken pieces.
3. Step 3Wipe out the skillet and return to medium heat. In a medium bowl, toss the potatoes with the olive oil and season with 1/4 teaspoon salt. Transfer the potatoes and any oil in the bowl to the skillet. Arrange the potatoes cut-side down and cook until golden brown and crisp, 6 to 8 minutes. Turn and cook on the rounded sides until crisp, about 2 minutes. Add the onions, peppers, and rosemary and toss to combine. Cook, covered, shaking the pan occasionally, for 5 minutes.
4. Step 4Return the bacon and chicken (along with any juices) to the pan, nestling it among the vegetables, and cook, covered, shaking the pan occasionally, for 5 minutes.
5. Step 5Uncover and cook until any liquid has evaporated, the chicken is cooked through, and the potatoes are tender, about 5 minutes.