skillet chicken with bacon and white wine sauce

You guys, I’ve got to be honest with you. I’ve had some ups and downs with chicken over the last decade – okay okay okay fine, maybe it’s been mostly downs. But the good news today is that things are finally taking a beautifully crispy turn upwards. Cheers and applause! Maybe I do like chicken after all (read: bacon, white wine, shallots)?

This skillet chicken recipe is my new IT recipe — starting with the fact that it’s made entirely in one pan with small bite-sized pieces of salty bacon and sweet caramelized shallots, and ending with the fact that it’s going to have that golden, crispy chicken skin after the chicken is pan-fried a little bit before taking a nice oven-bath in the white wine pan sauce.

And will there be warm, crusty bread dipped in the white wine pan sauce in between bites of chicken? Yes.

That is all, the end, goodnight.

INGREDIENTS

• 3 slices bacon
• 1/2 cup flour (I used white whole wheat)
• salt and pepper
• 2 teaspoon herbes de provence
• 1 1/2 – 2 lbs. chicken thighs with skin**
• 1-2 tablespoons olive oil
• 2 shallots, thinly sliced
• 1/2 cup dry white wine
• 1 cup chicken stock
• dried or fresh parsley for topping

INSTRUCTIONS

1. BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).
2. ..........................

For Complete Instructions Please See : pinchofyum.com

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