Grandma’s chicken and potatoes Pollo e Patate della Nonna
Don’t crowd the chicken: if necessary you can fry it in batches. If using the bacon rolls, drop them into the oil around the chicken, turning and shifting them often. Brown the pieces until crisp and golden on all sides,
Grandma’s chicken and potatoes is a favorite meal
about 7 minutes for dark meat, 5 minutes for breasts,
at our house, but sometimes I want to add another
removing to a plate as they are golden. Let the bacon
dimension to this, and who doesn’t like crispy bacon?
rolls cook and get lightly crisp, but not dark.
To counter the richness of the bacon, I add a little acidity and spice, and that comes from the pickled
Toss the potatoes in a large bowl with the olive oil and
cherry peppers. This classic is delicious either with or
the remaining salt. When all the chicken and bacon
without my special touches.
are cooked and out of the skillet, pour off the frying
Yield Serves 4
Ingredients
oil. Return the skillet to medium heat, and put all the potatoes, cut side down, in a single layer in the hot pan, pouring the olive oil into the skillet, too. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side
2 ½ pounds chicken pieces (use your favorites)
down, until they’re all brown and crisp, 7 minutes or
½ cup canola oil
more. Turn them over, and fry another 2 minutes, to
½ teaspoon kosher salt, plus more to taste
cook and crisp on their rounded skin sides.
1 pound small red-skinned potatoes, halved 2 tablespoons extra-virgin olive oil, plus more as needed 2 small onions, peeled and quartered lengthwise through the root end
Add the onion wedges, rosemary, and, if using, peppers. Return the chicken pieces—except the breast pieces—to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated.
2 sprigs fresh rosemary Raise the heat slightly, and turn the chicken, potatoes, OPTIONAL INGREDIENTS
and onion (and bacon and/or pepper pieces) so they
4 to 6 ounces sliced bacon (5 or 6 slices)
are coated with pan juices, taking care not to break the
1 or 2 pickled cherry peppers, sweet or hot,
potato pieces. Spread everything out in the pan –potato-
cut in half and seeded
Recipe Rinse the chicken pieces, and pat them dry with paper
es on the bottom as much as possible, so they will keep crisping up—and cover. Lower the heat to medium, and cook for about 7 minutes, shaking the pan occasionally; then uncover, and tumble everything again.
towels. Trim off excess skin and fat. Cut the drumsticks from the thighs. If using breast halves, cut each
Cover, and cook another 7 minutes or so, adding the
into two small pieces.
breast pieces at this point. Give everything another tumble. Now cook, covered, for 10 minutes more.
Make the bacon roll-ups (if using): cut the bacon slices in half crosswise, and roll each strip into a neat, tight
Remove the cover, turn the pieces again, and cook in
cylinder. Stick a toothpick through the roll to secure it;
the open skillet for about 10 minutes, to evaporate the
cut or break the toothpick so only a tiny bit sticks out
moisture and caramelize everything.
(allowing the bacon to roll around and cook evenly). Turn the pieces now and then, when they are all Pour the canola oil into a deep skillet, and set it over
glistening and golden, and the potatoes are cooked
high heat. Sprinkle the chicken on all sides with half
through, remove the skillet from the stove, discard the
the salt. When the oil is very hot, lay the pieces, skin
rosemary sprigs, and—as I do at home—bring it right
side down without touching, in the skillet.
to the table.
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