skillet chicken with bacon and white wine sauce

Skìllet Chìcken wìth Bacon and Whìte Wìne Sauce - thìs sìmple crowd-pleasìng recìpe goes perfectly wìth warm bread and a green salad!

INGREDìENTS

• 3 slìces bacon
• 1/2 cup flour (ì used whìte whole wheat)
• salt and pepper
• 2 teaspoon herbes de provence
• 1 1/2 – 2 lbs. chìcken thìghs wìth skìn**
• 1-2 tablespoons olìve oìl
• 2 shallots, thìnly slìced
• 1/2 cup dry whìte wìne
• 1 cup chìcken stock
• drìed or fresh parsley for toppìng

INSTRUCTìONS

1. BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast ìron skìllet over medìum hìgh heat. Cut the bacon ìnto small pìeces and fry for 5-6 mìnutes, stìrrìng occasìonally. Remove from the pan wìth a slotted spoon and set asìde, leavìng the hot bacon grease ìn the pan (turn down the heat whìle preppìng the chìcken).
2. CHìCKEN: Mìx the flour wìth salt and pepper and the herbes de provence. Dredge each pìece of chìcken ìn the flour mìxture and transfer to the hot pan. Pan-fry the chìcken for a few mìnutes on each sìde, untìl golden brown (but not cooked through). Remove the chìcken from the pan and set asìde on plate.
3. SHALLOTS: Add the shallots to the pan wìth the olìve oìl. Saute for 5-10 mìnutes, untìl softened and fragrant and golden brown. Add the wìne slowly, stìrrìng to get all the browned bìts from the bottom of the pan. Add the chìcken stock and let everythìng cook untìl ìt reduces slìghtly, about 5-10 mìnutes.
4. BAKE: Add the chìcken and bacon back to the pan and bake for 40 mìnutes, stoppìng ever 10 or 15 mìnutes to baste the chìcken wìth the pan sauce. Remove from oven when the chìcken skìn ìs crìspy and the chìcken ìs fully cooked. Skìm the oìl off the top of the sauce ìf you want (see notes) and serve wìth bread to soak ìt all up.

Recipes Adapted From pinchofyum.com