Skillet Chicken with Bacon, Shallots & White Wine Sauce

Since moving back to Rhode Island and actually having open access to my own kitchen, I’ve made a concerted effort to try at least one new recipe a week. It’s been so much fun! Click here to check out some of the recipes I’ve tried. 

One of my goals has been to make chicken more interesting – we eat so much of it, it’s lean and healthy, and it gets very repetitive to eat so many times a week! We also love cooking with cast iron, so when I spotted this Skillet Chicken recipe from Pinch of Yum, little hearts appeared in my eyes.


One of my favorite spices

This recipe was so easy to put together, with such little prep time. For someone who hates chopping vegetables and meals that require tons of prep (and for someone who does a lot of it!), that was a huge breath of fresh air.


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Of course, the bacon smell is the first thing that got me excited once I started cooking this chicken. Between that and the smell of the white wine and shallots, my house smelled amazing in a matter of 15 minutes.

The best part? Cooking this meal came with snacks. Bacon bites + pieces of bread dipped in the sauce while cooking + delicious white wine (the drinking kind) = my heaven! This will definitely be a go to recipe for me going forward. It’s so easy, so yummy, and there’s enough for lunch leftovers the next day.


The finished product, before serving.

Skillet Chicken Recipe
The recipe is supposed to serve 8 — I would say it serves 4-5 heartily. I served 3 with enough for lunch for 2 the next day. I’ve adjusted the recipe (as always!) with my edits
4 slices bacon
½ c flour
3 tsp herbes de provence
2.5-3 lb boneless chicken thighs
2 tblsp olive oil
4 shallots, thinly sliced
½ c dry white wine
1 c chicken stock

Heat a large cast iron skillet over medium heat and cook bacon 5-6 minutes. Remove from pan with tons and set aside, leaving the grease in the pan.

Mix the flour, salt, pepper, and herbes de provence. Dredge each chicken thigh in the flour mixture and transfer to cooking pan. Brown the chicken for 2-3 minutes on each side, but do not cook through. Remove from the pan and set aside.

Add olive oil and shallots to the pan. Saute for 5-10 minutes, until soft and fragrant. Slowly add the chicken stock, then the wine, and stir to remove all the browned bits from the bottom of the pan. Cook and reduce slightly, about 5-10 minutes.

Add the chicken and bacon back to the pan. Bake 40 minutes at 350 degrees, basting every 10 minutes or so. Remove when the chicken is fully cooked.Serve warm, over bread to soak up the remaining sauce. (I used Udi’s Gluten Free.)


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