Celebrate Mother's Day with Lidia Matticchio Bastianich!

By Lidia Matticchio Bastianich
Web Exclusive
May 05, 2010

Recipes for Chicken and Potatoes and Sweet Ricotta Dumplings with Strawberry Sauce included in this article.

In my family, favorite dishes are always being altered according to what is available in the market and what is the best in quality -- especially when I'm cooking. Family meals together are near and dear to my heart, and I am always looking for a reason to cook a big meal to share with my grandchildren, children and with Mother's Day just around the corner, my mother Erminia, who we all fondly call "Grandma."

Growing up, my brother and I loved our mother's Chicken & Potatoes, fried together in a big skillet so they're crisp and moist at the same time -- this was my mother's, or "Grandma's" specialty, and it was our favorite! This simple and delicious dish has now been passed down through the family, and my grandchildren are always asking me to make it. When I am at the stove -- and though I follow my mother's basic procedures -- I can't resist playing around with the recipe and adding my own flair to it. However, here I'm sharing her Classic Chicken & Potatoes recipe. Maybe you can make it for your mother this Mother's Day. And for something sweet, I have the perfect recipe that "Grandma" absolutely loves -- my Sweet Ricotta Dumplings with Strawberry Sauce. These delicate and creamy morsels sit beautifully in a crimson pool of fresh strawberry sauce.

So this Mother's Day, why not get into the kitchen with mom? Cooking, eating and laughing together is a wonderful way to celebrate your mom this Mother's Day and all year round.

MY MOTHER'S CHICKEN AND POTATOES (WITH MY SPECIAL TOUCHES)

From Lidia's Family Table
Serves 4 or more

For the Basic Chicken and Potatoes:

    • 2- ½ pounds chicken legs or assorted pieces (bone-in)
    • ½ cup canola oil
    • ½ teaspoon salt, or more to taste
    • 1 pound red bliss potatoes, preferably no bigger than 2 inches across
    • 2 tablespoons extra virgin olive oil
    • 2 medium-small onions, peeled and quartered lengthwise
    • 2 short branches fresh rosemary with plenty of needles

For My Special Touches -- Try Either or Both:

    • 4 to 6 ounces sliced bacon (5 or 6 slices)
    • 1 or 2 pickled cherry peppers, sweet or hot, or none -- or more! -- cut in half and seeded
Prepping and Browning the Chicken (and Bacon) and Potatoes:

Rinse the chicken pieces and pat dry with paper towels. Trim off the excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.

Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. 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.)