Ingredients
3 slices bacon
1/2 cup flour (white whole wheat or all-purpose)
Salt and pepper, to taste
2 tsp herbes de Provence
1 1/2–2 lbs chicken thighs with skin (or boneless, skinless chicken breasts)
1–2 tbsp olive oil
2 shallots, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
Fresh or dried parsley, for topping
Instructions
- Preheat oven to 350°F (175°C). Heat a large ovenproof skillet or Dutch oven over medium-high heat.
- Cut bacon into small pieces and fry for 5–6 minutes until crisp. Remove with a slotted spoon, leaving bacon grease in the pan.
- Mix flour, salt, pepper, and herbes de Provence. Dredge chicken in the flour mixture. Pan-fry in bacon grease for 2–3 minutes per side until golden (not fully cooked). Transfer to a plate.
- Add shallots and olive oil to the pan. Sauté 5–10 minutes until golden. Pour in white wine, scraping up browned bits. Add chicken stock and simmer 5–10 minutes until slightly reduced.
- Return chicken and bacon to the pan. Transfer skillet to oven and bake for 40 minutes, basting with sauce every 10–15 minutes.
- When chicken is cooked through and skin is crispy, skim excess fat if desired. Garnish with parsley and serve warm with crusty bread.
Notes
- Swap chicken thighs for boneless, skinless chicken breasts for a leaner version.
- Add mushrooms or carrots for extra depth.
- Use pancetta instead of bacon for a twist.
- Try thyme or rosemary in place of herbes de Provence.
- Add a splash of cream at the end for a richer sauce.
- Store leftovers in the fridge up to 3 days or freeze for 2 months. Reheat gently with a splash of stock.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Skillet + Oven-Baked
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
