Lunch: Skillet Chicken, Potatoes, and Peppers

Recipe by Lidia Bastianich 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 th

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

Instructions

Cut the bacon slices in half crosswise, roll up each piece and secure with a wooden toothpick. Trim the toothpick.
Heat 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.
Wipe 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.
Return 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.
Uncover and cook until any liquid has evaporated, the chicken is cooked through, and the potatoes are tender, about 5 minutes.