8 chicken legs and thighs, seasoned with salt and black pepper
4 rashers bacon, diced
1 1/4 lbs. new potatoes, peeled and cut into wedges, seasoned with 2 tbsp. olive oil and a generous pinch of salt
1 medium onion, cut into chunks
5 pickled sweet cherry peppers, halved and seeded
Brown chicken in olive oil in batches, remove to a plate when browned. (In retrospect, I should have probably browned them for longer than 10 minutes.) Add bacon and fry until nearly crisped. Remove and reserve. Pour off most of the oil and drippings except for 2 tbsp. Add the potatoes along with any accumulated olive oil in the bowl. Fry potatoes on medium heat until they form a crust.
You might have to move the potatoes around a bit so they don't stick to the pan. If you do, try not to break them apart.
After about 10-15 minutes, add the onion, 2 rosemary sprigs, and the pickled peppers to the potatoes. Fry for 1-2 more minutes, turning the potatoes every so often.
Return chicken and bacon to the pan, along with any accumulated chicken juices. Cover. Cook for 15 minutes, turning the contents of the pan every so often.
Uncover, raise heat to high and cook for 10 more minutes, or until most of the liquid in the pan has evaporated and the potatoes have crisped and become golden brown.
Pan-fried chicken with new potatoes, pickled cherry peppers, rosemary and bacon
Steamed zucchini with salsa verde
Recipe for the salsa verde is in today's post in the Breakfast thread.
