Skillet Chicken Potatoes and Peppers Recipe

1      Reviews by:    Sharon Crabtree   Skillet Chicken Potatoes and Peppers Recipe browns chicken in oil before cooking bliss potatoes, onions, cherry peppers and rosemary then combining all to create this delicious chicken recipe. 4500

INGREDIENTS

• 6 slices bacon
• 1/2 cup canola oil
• 4 small chicken legs, split (4 drumsticks, 4 thighs)
• Kosher salt
• 1 lb red bliss potatoes, halved lengthwise (16)
• 2 Tbsp olive oil
• 2 small onions, sliced lengthwise 1 in. thick
• 4 small red cherry peppers, seeded cut into 1/2-in. pieces
• 2 sprigs fresh rosemary

DIRECTIONS

• 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 tsp. 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 tsp. 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.