lidia bastianich recipes

"My mother taught me to love good ingredients and let produce shine. My grandmother and mother made this dish when we lived in Italy, and now I make it for my grandchildren. It has the flavors of roasted chicken without using the oven."

Skillet Chicken, Potatoes, and Peppers

bacon

c. canola oil

chicken legs

Kosher salt

lb. red bliss potatoes, halved

olive oil

onions,

red cherry peppers, chopped

rosemary

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 teaspoon 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 teaspoon 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.

Lidia's Swiss Chard Potatoes recipe is a creative and lightened version of mashed potatoes, relying on garlic and olive oil for flavor.

Lidia's Swiss Chard Potatoes

lbs Swiss chard,

potatoes,

tbsp extra virgin olive oil, divided

garlic,

salt and pepper

Prepare the Swiss chard

use a sharp paring knife to remove the thick stems from the chard, then thinly slice the stems. Set aside in a pile. Coarsely chop the chard leaves, and set aside in a separate pile.

Boil the potatoes

Bring a large pot of water to a boil, then add the potatoes.

Add the chard

After 20 minutes, add the sliced chard stems to the pot of boiling water. Cook the stems for 10 minutes, then add the chard leaves and boil for another 5 minutes. Drain in colander.

Start garlic in skillet

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, cook about 1 minute until the begins to brown.

Add the cooked chard

and potatoes, season lightly with salt and pepper. Cook, stirring and gradually mashing the potatoes, until the liquid is absorbed and the potatoes are coarsely mashed. Add the remaining 2 tablespoons of olive oil, season to taste with salt and pepper. Stir to combine the added olive oil and seasonings. Add a bit more olive oil if needed to achieve desired consistency. Serve and enjoy as a substantial side dish.

This simple recipe sounds delicious! I have ample supply of potatoes and swiss chard at the moment, so good time for me with this post!

I love this recipe! I made it with kale and it was very satisfying.  Lower calorie count helps satisfy my potato habit.

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Lidia's Swiss Chard Potatoes

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