This is one of those one skillet dishes that I love cooking. This recipe is courtesy of Lidia Bastianich, she calls it my mother’s chicken snd potatoes but added bacon and pickled cherry tomatoes. You can add one or both, I added both ingredients.
Chicken and Potatoes
2 1/2 pounds of chicken pieces with skin and bone in (legs and thighs)
1/2 cup canola oil
1/2 teaspoons salt or more to taste
1 pound red bliss potatoes, no bigger than 2 inches across
2 tablespoons extra virgin olive oil
2 medium small onions, peeled and quartered
2 small branches of rosemary with plenty of needles
5 to 6 slices of bacon
1 to 2 pickled cherry tomatoes, sweet or hot sliced and seeded
Make the bacon roll-ups. Cut the bacon in half and roll into a tight cylinder and thread a toothpick in it to hold. You don’t want the toothpick to stick out too much so the bacon can roll and cook evenly. Season the chicken with salt on all sides. Pour the canola oil in a heavy bottom or cast-iron pan with a lid. Once the oil is hot brown the chicken in batches. spread the bacon in between the chicken. Brown on all sides. Being careful with oil splatter. Place the chicken aside. Pour out the excess oil.
Cut the potatoes in half, sprinkle with salt the olive oil. Place in the pan cut side down in 1 single layer and cook over medium heat. Fry for 10 minutes to give them a crust. Turn them over and fry for a couple more minutes.
Toss the onion wedges and rosemary in the pan with the potatoes. Sprinkle the cherry tomatoes around the pan.
Return the chicken and bacon pieces to the pan and any juice from them. Carefully without breaking the potatoes turn and tumble all the pieces in the pan, while slightly turning the heat up.
Return the heat to medium and cover the pan. Cook for 7 minutes. Shake the pan and toss the pieces again. And cook for another 5 to 7 minutes covered. Uncover and cook for about 5 to 10 minutes so the juices reduce and carmelize. Taste the potatoes for seasoning and don’t forget the toothpicks. Serve in the pan.