Potato Bacon and Chicken Skillet

Super tasty, easy, and relatively fast. Who could ask for more. This would work well for breakfast or lunch, although I’d be happy to eat this for dinner too.

-2 or 3 boneless skinless chicken thighs
-Baby yellow or red potatoes (you want about the equivalent amount as 2 medium-large baking potatoes)
-2 to 3 lbs smallish tomatoes (grape, cherry, or whatever you can get, just make sure they’re flavorful and sweet)
-3 or 4 slices british bacon (which is leaner than regular although you can use regular bacon, or a bunch of prosciutto)
-small bunch chives or a few green onions, sliced
-small handfull of fresh oregano ( or about 2 tsp dried)
-olive oil
-red wine or apple vinegar or any other mild vinegar
-salt and pepper

1)Preheat your oven to between 375
2)Throw your potatoes in a pot of boiling water and cook till tender.
3)Slice your chicken thighs into inch to inch and a half slices. Slice the bacon the same. Add them to a cast iron pan over medium heat. If you’ve used less fatty meats feel free to throw in some bacon fat or olive oil to keep things lubricated. Stir around every once in a while to keep from burning and sticking.
4)Pierce each tomato with the end of a sharp knife. You just want to prick each one. Toss them in with the boiling potatoes. Cover and turn off the heat. Let sit for a few minutes and keep an eye on the chicken. Drain the potatoes and tomatoes and set aside to cool down so that you can handle them.
5)Take the oregano off the stems and throw it into a mortar and pestle. Bruise the leaves with a pinch of kosher salt. Add a good glug (3 Tbs or more) of olive oil and a splash of the vinegar. Give it a taste, it should be less twangy (have less vinegar) than if you’re making a dressing but should still have a kick. Add some salt and pepper to taste (you want it to be a bit salty since it will flavor the rest of the dish) and stir.
6)Smoosh each potato to give it a bit of a crush, using your thumb or a knife. If some of the potatoes are largish cut them in half. Peel the tomatoes, the skins should slide off after being boiled. When the chicken starts looking golden and cooked, toss the tomatoes and potatoes into the skillet with the chicken. Pour the spices and oil over it all and give it a toss. Add more olive oil if things look dry. Give the potatoes a taste and use salt and pepper as needed.
7) Put everything in the oven for 35-40 minutes


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s