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Lunch/Dinners

Skillet Chicken with Bacon and White Wine Sauce

TIME

1 h 15 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

460 kcal

CARBS

17 g

PROTEIN

34 g

FAT

25 g

Z Skillet Chicken with Bacon and White Wine Sauce

About this recipe

Nombre Skillet Chicken with Bacon and White Wine Sauce El nombre actual es correcto; recomiendo escribir “and” en lugar de “&” para coincidir con el título de la fuente. Category Lunch/Dinners — mantener esta categoría. Intro to Recipe Published by Lindsay Ostrom in 2015 as a modern skillet supper, this recipe was inspired by SAVEUR’s 2014 The New Classics Cookbook, a collection shaped by the magazine’s two decades of culinary reporting. Its browned-pan sauce draws on the long history of deglazing meat juices with wine or broth, a technique documented in scholarship on La Varenne’s 1651 cookbook. Bite of Hope’s version adds six cloves of garlic and specifies bone-in, skin-on thighs; the source lists skin-on thighs but does not specify bone-in.

WHY YOU’LL LOVE IT

Ingredients

  • 3 slices bacon
  • 1/2 cup all-purpose flour
  • Salt and black pepper, to taste
  • 2 teaspoons herbes de Provence
  • 2 lb (907 g) bone-in, skin-on chicken thighs
  • 1–2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 6 cloves garlic, minced
  • Fresh or dried parsley, for topping

Preparation

  1. Preheat the oven to 350°F (177°C). Heat a large oven-safe skillet over medium-high heat.
  2. Cut the bacon into small pieces. Cook for 5–6 minutes, stirring occasionally, until crisp. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the skillet.
  3. Mix the flour, salt, black pepper, and herbes de Provence. Dredge the chicken thighs in the seasoned flour and shake off the excess.
  4. Add olive oil to the skillet as needed. Sear the chicken skin-side down until golden brown, then turn and brown the other side. The chicken does not need to be cooked through. Transfer it to a plate.
  5. Add the shallots to the skillet and cook for 5–10 minutes, until softened and golden. Add the minced garlic and cook for 1 minute, stirring so it does not burn.
  6. Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Add the chicken stock and simmer for 5–10 minutes, until the sauce reduces slightly.
  7. Return the chicken to the skillet and scatter the bacon over it. Transfer the skillet to the oven and bake for about 40 minutes, basting around the chicken every 10–15 minutes.
  8. Check the thickest part of a thigh with a food thermometer, avoiding the bone. The chicken is done when it reaches 165°F (74°C). Garnish with parsley and serve with the pan sauce.

Tips

  • Pat the chicken skin dry before dredging to help it brown.
  • Keep the skin above the sauce and baste around the chicken to help it stay crisp.
  • If the bacon leaves enough rendered fat in the skillet, use less olive oil.
  • Discard any seasoned flour left after dredging raw chicken.
  • Check doneness with a thermometer; cooking time can vary with thigh size and skillet type.

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