Skillet Chicken with Bacon and White Wine Sauce
Servings 4 - 5
Equipment
- Large cast iron skillet
Ingredients
- 3 slices 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 bone-in, skin-on
- 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
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 bacon from the skillet and place it on paper towels.
- Combine the flour with garlic powder, dried basil, dried oregano, sea salt, and freshly cracked pepper.
- 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 cast-iron skillet and place it on a plate. Loosely cover with a foil tent.
- Add the olive oil to the cast-iron skillet over medium heat. Add the shallots and cook, stirring frequently, for 2-3 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the white wine and stir, scraping all the browned bits from the bottom of the cast-iron skillet, and cooking 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 cast-iron skillet and place it in the oven for 40 minutes.
- Skim the oil off the top of the sauce, then top with freshly chopped parsley. Serve and enjoy!