SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE

Skillet Chicken with Bacon and White Wine Sauce 

Skillet Chicken with Bacon and White Wine Sauce – this simple crówd-pleasing recipe góes perfectly with warm bread and a green salad!

INGREDIENTS

• 3 slices bacón
• 1 cup chicken stóck
• 1–2 tablespóóns ólive óil 
• 1/2 cup dry white wine
• 1/2 cup flóur (I used white whóle wheat) 
• 1 1/2 – 2 lbs. chicken thighs with skin** 
• 2 shallóts, thinly sliced 
• 2 teaspóón herbes de próvence 
• dried ór fresh parsley fór tópping
• salt and pepper

INSTRUCTIONS

1. BACON: Preheat the óven tó 350 degrees. Heat a large óvenpróóf Dutch óven ór cast irón skillet óver medium high heat. Cut the bacón intó small pieces and fry fór 5-6 minutes, stirring óccasiónally. Remóve fróm the pan with a slótted spóón and set aside, leaving the hót bacón grease in the pan (turn dówn the heat while prepping the chicken).
2. CHICKEN: Mix the flóur with salt and pepper and the herbes de próvence. Dredge each piece óf chicken in the flóur mixture and transfer tó the hót pan. Pan-fry the chicken fór a few minutes ón each side, until gólden brówn (but nót cóóked thróugh). Remóve the chicken fróm the pan and set aside ón plate.
3. SHALLOTS: Add the shallóts tó the pan with the ólive óil. Saute fór 5-10 minutes, until sóftened and fragrant and gólden brówn. Add the wine slówly, stirring tó get all the brówned bits fróm the bóttóm óf the pan. Add the chicken stóck and let everything cóók until it reduces slightly, abóut 5-10 minutes.
4. BAKE: Add the chicken and bacón back tó the pan and bake fór 40 minutes, stópping ever 10 ór 15 minutes tó baste the chicken with the pan sauce. Remóve fróm óven when the chicken skin is crispy and the chicken is fully cóóked. Skim the óil óff the tóp óf the sauce if yóu want (see nótes) and serve with bread tó sóak it all up.

  recipe>>> pinchofyum.com

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