John Myers
Ingredients for 4 servings:
- 8 large potatoes, raw, peeled, quartered
- 1 large onion(s), peeled, cut into rings
- 100 g breakfast bacon, cut into approx. 2 cm strips
- 200 g mushrooms, cut into pieces
- 1 Cabanossi, sliced
- 1 red bell pepper(s), sliced
- 4 chicken legs
- salt and pepper
- Paprika powder
- e.g. vegetable broth
- some parsley, fresh
- Fat for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
All from one (oven-safe) pan
Briefly fry the chicken thighs in a pan on both sides, remove, season, and sprinkle with paprika. Spread the potatoes on the bottom of a pan, add the onion, mushrooms, bell pepper pieces, half of the bacon, and Cabanossi. I sprinkle more salt and pepper on top. Arrange the chicken thighs on top, along with the remaining bacon and Cabanossi. Pour the broth over them, making sure it covers the bottom of the pan by about 1 cm. Bake uncovered for about 1 hour at 200°C, basting the thighs occasionally with the broth. The dish is ready when the chicken is cooked through (approx. 80°C internal temperature). Serve on plates and garnish with some fresh parsley. This is my favorite dish from my childhood in the Czech Republic.
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