Name: German Fried Potatoes with Chicken and Bacon Recipe
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Cuisine: German
Ingredients: 4 pieces of bacon; 2 rotisserie chicken breasts, chopped; 4 medium red potatoes, quartered; 3 green onions, sliced thin (white and green parts); 2 tbsp all purpose flour; 3 tbsp apple cider vinegar; 1 1/2 cups chicken stock; Black pepper, to taste

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Introduction

German Fried Potatoes with Chicken is a comforting and flavorful dish that combines crispy potatoes, savory bacon, and tender rotisserie chicken. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner that feels special.

A black cast iron pan filled with a layered dish starting with small golden roasted potatoes at the bottom, topped with browned and crispy chicken pieces sprinkled with green herbs that add a touch of freshness. The potatoes show a light, slightly rough texture, while the chicken looks juicy and well-seasoned with a crispy skin. Small chunks of green onions or herbs are scattered evenly over the top, bringing a bright contrast to the warm and earthy colors of the dish, all set on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces of bacon
4 medium red potatoes, quartered
black pepper, to taste
2 tbsp all-purpose flour
3 tbsp apple cider vinegar
1 1/2 cups chicken stock
3 green onions, sliced thin (white and green parts)
2 rotisserie chicken breasts, chopped

Instructions

Step 1: Shred or chop the rotisserie chicken breasts and set them aside.
Step 2: In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon and drain on paper towels, reserving the bacon fat in the pan.
Step 3: Add the quartered potatoes to the bacon fat and fry until golden brown and crispy on all sides. Season lightly with black pepper. Remove and set aside with the bacon.
Step 4: To the remaining bacon fat in the pan, add the flour and stir continuously, cooking for 1-2 minutes to form a roux.
Step 5: Slowly add the apple cider vinegar and chicken stock while scraping the pan to loosen any browned bits. Let the sauce thicken slightly.
Step 6: Add the green onions, bacon, potatoes, and chicken back to the pan. Stir everything together to coat evenly with the sauce.
Step 7: Serve immediately, topping with additional green onions if desired.

Tips & Variations

For extra flavor, use smoked bacon and be sure to reserve the rendered fat for frying the potatoes.
Substitute white vinegar if you don’t have apple cider vinegar, but reduce the amount slightly to avoid overpowering acidity.
Add a pinch of smoked paprika or fresh herbs like parsley for added depth and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the crispiness of the potatoes, or microwave covered until warmed through.

How to Serve

A large black pan filled with crispy roasted chicken drumsticks and golden baby potatoes, garnished with fresh green herbs sprinkled on top. The chicken pieces have a browned, slightly crunchy skin, and the potatoes are roasted until soft with a light golden color. The pan is placed on a white marbled surface with soft natural light coming from the background, adding warmth to the colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, but you’ll need to cook the raw chicken thoroughly before adding it. Shredded rotisserie chicken is convenient because it’s already cooked and adds great flavor.

What type of potatoes work best for this dish?

Red potatoes hold their shape well and crisp nicely, making them ideal. You can also use Yukon Gold potatoes as a good alternative.