Ingredients
-
4 Chicken thighs, bone in and skin on
-
1/2 cupflour
-
1 Tbsp herbes de provence
-
1/2 tspground black pepper
-
1/2 tspsalt
-
3 slices bacon cut in small pieces
-
2 shallots diced
-
1 cup white wine
-
2 cups homemade chicken stock
Cooking Instructions
-
1
Preheat oven to 350°F. In a large skillet cook the bacon pieces until done. Remove bacon to a plate using a slotted spoon.
-
2
In a large bowl mix the flour, black pepper, salt, and herbes de provence. Dredge chicken in the seasoned flour and add to the skillet. Sear each side of the chicken in the bacon grease. About 2-3 minutes per side. Remove to plate with bacon.
-
3
If needed add oil to the skillet. Add shallots and cook until soft. Add in wine and bring to a boil to reduce by half. Add in chicken stock and bring to a boil for 5 minutes.
-
4
Add chicken, skin side up, back to the skillet along with the cooked bacon. Place skillet in oven and cook chicken to and internal temperature of 165°F. After 15 minutes baste the chicken with the skillet sauce. At the 25 minute mark check the temperature of the chicken. It should be done. When chicken is done, if the skin is not crispy change the oven to broil and crisp up the skin. Remove chicken from the oven and let rest for 5-10 minutes.
-
5
Plate the chicken and cover with shallots and sauce. I served with asparagus and grilled garlic bread. Enjoy!
