Skillet Chicken with Bacon and White Wine Sauce

Name: Skillet Chicken with Bacon and White Wine Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 -5
Ingredients: 3 slices lean bacon; ⅓ cup flour; ½ tsp garlic powder; ½ tsp dried basil; ½ tsp dried oregano; Sea salt and freshly cracked black pepper; 5 chicken thighs; 2-3 tsp olive oil; 2 shallots; 2 cloves of garlic; ½ cup dry white wine; 1 cup chicken broth; fresh parsley

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 -5
Course
Main Course

Skillet Chicken with Bacon and White Wine Sauce

Jaxon Leach

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Ingredients

Servings

3 slices lean bacon chopped into bits
⅓ cup flour
½ tsp garlic powder
½ tsp dried basil
½ tsp dried oregano
Sea salt and freshly cracked black pepper to taste
5 chicken thighs
2-3 tsp olive oil
2 shallots thinly sliced
2 cloves of garlic minced
½ cup dry white wine
1 cup chicken broth
fresh parsley chopped

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Instructions

Preheat the oven to 350 degrees.
Heat a cast iron skillet over medium-high heat.
Add the bacon bits and cook, stirring often, until crisp and cooked through, about 2-3 minutes.
Remove from the skillet and place on paper towels.
Combine the flour with the garlic powder, dried basil, dried oregano, sea salt, and freshly cracked pepper until mixed thoroughly.
Dredge the chicken lightly in the flour mixture until both sides are evenly coated.
Set directly, skin side down, in the hot cast iron skillet. Repeat with the remaining chicken thighs. Cook the thighs until golden brown, about 3-4 minutes then flip and cook for an additional 2-3 minutes, but not cooked through.
Remove the chicken from the skillet and place on a plate. Loosely cover with a tinfoil tent.
Add the olive oil to the skillet over medium heat.
Add the shallots and cook, stirring often, for 2-3 minutes then add the garlic and cook, stirring constantly, for 1 minute.
Add the white wine and stir, making sure to get all the browned bits from the bottom of the pan, and cook for 2 minutes.
Add the chicken broth and cook for 4-5 minutes, stirring occasionally.
Season with sea salt and freshly cracked pepper, to taste.
Add the chicken thighs and any juices along with the bacon bits back to the skillet and place into the oven for 40 minutes.
Skim the oil off the top of the sauce then top with freshly chopped parsley. Serve and enjoy!