Pollo e Patate della Mamma
Chicken and potatoes, cooked together in a big cast- iron skillet until the chicken is crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; a generation later, our kids, Tanya and Joe, and my brother Franco's children, Eric, Paul, and Estelle, clamored for it, too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. This is by far one of our most requested recipes; I am sure Grandma's personality must have something to do with it, but the tasty dish has merits all its own. |
Ingredients
- Pollo e Patate della Mamma
- for the basic chicken and potatoes:
- 2 1/2 pounds chicken legs or assorted pieces (bone- in)
- 1/2 cup canola oil
- 1/2 teaspoon salt, or more to taste
- 1 pound Red Bliss potatoes, preferably no bigger than 2 inches across
- 2 tablespoons extra- virgin olive oil, or more as needed
- 2 medium- small onions, peeled and quartered lengthwise
- 2 short branches fresh rosemary with plenty of needles
- for my special touches- try either or both
- 4 to 6 ounces sliced bacon (5 or 6 slices)
- 1 or 2 pickled cherry peppers, sweet or hot - or more! - cut in half and seeded
To see directions and other information about this recipe, please follow this link
