Pan-Seared and Baked Chicken with Bacon and White Wine Sauce

Hello crispy, saucy, delicious skillet chicken with bacon and white wine sauce!

3 slices bacon
½ cup all-purpose flour, unbleached
sea salt
black pepper, freshly ground
2 tsp. herbes de provence
1½-2 lbs chicken thighs, skin-on
1-2 Tbsp. extra-virgin olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
fresh parsley, chopped for garnish

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

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).

Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

Add the shallots to the pan with the olive oil. Sauté for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

Add the chicken and bacon back to the pan and bake for 40 minutes, stopping every 10-15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Serve with bread to soak it all up.

Makes 8 servings.

Cook's Notes: I preferred the chicken thighs in this recipe because of the crispy skin and the flavour and texture of the meat. But it is equally good with boneless, skinless chicken breasts.