-
1
Rinse the chicken pieces and pat dry with paper towels.
-
2
Trim off excess skin and all visible fat.
-
3
Cut the drumsticks from the thighs.
-
4
If using breast halves, cut into two small pieces.
-
5
Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder.
-
6
Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
-
7
Pour the canola oil into the skillet and set over high heat.
-
8
Sprinkle the chicken with 1/4 teaspoon salt on all sides.
-
9
When the oil is very hot, lay the pieces in it, skin side down, an inch or so apartwatch out for oil spatters.
-
10
Dont crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
-
11
Drop the bacon rolls into the oil around the chicken, turning and shifting them often.
-
12
Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until theyre golden brown on all sides, 7 to 10 minutes or more.
-
13
Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden.
-
14
Let the bacon rolls cook and get lightly crisp, but not dark.
-
15
Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
-
16
Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
-
17
When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil.
-
18
Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan.
-
19
With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry.
-
20
Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until theyre all brown and crisp, 7 minutes or more.
-
21
Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
-
22
Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes.
-
23
If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
-
24
Return the chicken piecesexcept breast piecesto the pan, along with the bacon rolls; pour in any chicken juices that have accumulated.
-
25
Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so theyre heating and getting coated with pan juicesbut take care not to break the potato pieces.
-
26
Spread everything out in the panpotatoes on the bottom as much as possible, to keep crisping upand cover.
-
27
Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again.
-
28
Cover, and cook another 7 minutes or so, adding the breast pieces at this point.
-
29
Give everything another tumble.
-
30
Now cook covered for 10 minutes more.
-
31
Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything.
-
32
Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed.
-
33
Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove andas I do at homebring it right to the table.
-
34
Serve portions of chicken and potatoes, or let people help themselves.
