CHICKEN AND POTATOES
Sometimes, the simplest of dishes are the most delicious, and this is one of those recipes. Chicken and Potatoes sounds so boring but it is anything but boring. It's tender, juicy, flavorful, easy to prepare, and doesn't have a laundry list of ingredients.
Servings: 4 people
Cost: $10 or less
Ingredients
- 4 chicken thighs bone in, skin on
- 5-6 slices bacon chopped or rolled
- 1/2 cup vegetable oil
- 1 pound red skinned potatoes, small size sliced in half
- 2 tablespoons olive oil
- 1 medium onion cut in half, sliced into 1/2 inch slices
- 3 sprigs fresh rosemary 4-6 inches in length
Instructions
- Rinse the chicken and pat dry. Season with salt, cover, and refrigerate for a few hours or overnight, if possible.
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces skin side down. Do not overcrowd the pan.
- Place the bacon in the skillet with the chicken. Brown the chicken on one side then flip and brown on the other side. Do not allow the bacon to overcook. Remove the bacon and chicken to a plate and set aside. Pour off the oil from the skillet.
- Meanwhile, wash the potatoes and cut in half. Place them in a large bowl, drizzle with olive oil and season with salt and pepper, to taste.
- Return the skillet to a medium to medium-high heat. Place the potatoes cut side down and cook for 4-5 minutes without moving them so that they brown and begin to form a crust. After that time, move them around without turning them over. Continue to cook for another 5-7 minutes, stirring occasionally.
- Flip the potatoes and cook for an additional 2-4 minutes until they are crisp.
- Add the onion, rosemary, and chicken, to the skillet, along with any remaining juices. Spread evenly over the skillet, cover, and cook for 15 minutes, stirring halfway through.
- Toss one more time, reduce heat to low and cook for an additional 10 minutes with the lid on. Remove the lid, add the bacon, toss, and continue to simmer for another 10 minutes until everything is caramelized.
- Remove the rosemary before serving.