Skillet Chicken with Bacon & White Wine Sauce

1. Preheat the oven to 350 degrees. Heat a large 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.
2. 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 the plate.
3. Add the shallots & garlic to the pan with oil. Saute for 5 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.
4. Add the chicken and bacon back to the pan and bake for 40 minutes. Remove from the oven when the chicken skin is crispy and the chicken is fully cooked.

Note:

Garlic

chopped