| FEBRUARY 1, 2024 -- From Woman’s Day: “My mother taught me to love good ingredients and let produce shine. My grand- mother 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
Yields: 4
Prep Time: 55 Mins. Total Time: 1 hr. 15 mins. Calories Per Serving: 565
Ingredients:
6 Slices Bacon
1/2 Cup 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
Directions:
STEP 1 - Cut the bacon slices in half crosswise, roll up each piece and secure with a wooden tooth- pick. Trim the toothpick.
STEP 2 - 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.
STEP 3 - 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 gold- en 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.
STEP 4 - 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. STEP 5 - Uncover and cook until any liquid has evaporated, the chicken is cooked through, and the potatoes are tender, about 5 minutes.
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