Skillet Chicken with Bacon and White Wine Sauce

By Pinch of Yum · 50 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Heat a large ovenproof Dutch oven or cast-iron skillet over medium-high heat.
2. Fry the bacon pieces for 5–6 minutes, stirring now and then. Remove with a slotted spoon and set aside, leaving the grease in the pan. Turn the heat down.
3. Mix the flour with salt, pepper and herbes de Provence. Coat each chicken piece in the flour, then place in the hot pan. Pan-fry a few minutes per side until golden brown but not cooked through. Remove and set aside.
4. Add the olive oil and shallots to the pan and sauté for 5–10 minutes until softened, fragrant and golden brown. Slowly add the wine, stirring to lift the browned bits. Add the chicken stock and simmer until slightly reduced, about 5–10 minutes.
5. Return the chicken and bacon to the pan and bake for 40 minutes, basting the chicken with the pan sauce every 10 to 15 minutes.
6. Remove from the oven when the chicken skin is crisp and the chicken is fully cooked. Skim off the excess oil from the sauce if desired, and serve with bread.
7. Garnish with parsley.

Summarized from Pinch of Yum's video. Watch it for the details.

More recipes with

ShallotChicken thighBacon