Skillet Bacon Chicken

Happy rainy Monday! After a weekend of gorgeous weather I woke up to rainy skies and lots of clouds. Mondays are hard enough on their own but when it is dark and grey I just want to stay in bed. 

We had a pretty good morning wake up with Miss O. Everything was on track and smooth until I realized Mr. J had left without her bag for daycare, bottles included. Good thing I noticed shortly after he left and manged to call his cell phone before he even pulled off our road. Crisis averted. 

Hopefully soon (I know it will be) we will be experts at getting out the door with baby.

Now for the chicken. This dish was pretty darn amazing. We have been getting chicken thighs once a week. A large value package that feeds us for many, many meals. With the warm weather most of the time we cook them up on the grill but this night we opted for the oven. The hands on time is a bit of effort early on but then you stick the whole thing in the oven and wait. 

Maybe it is because we have been living off the same five meals or take out for the last few months. Maybe it is because I was donning a glass of wine as we ate, or maybe it was because I was just plain tired and this was warm food, but I don't think so. 

This is restaurant quality chicken. Damn good chicken. And I cannot wait to make it again. 

Skillet Bacon Chicken

by Emily Morris

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: saute bacon chicken

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Ingredients (serves 6-8)

• 3 slices bacon
• ½ cup flour
• salt and pepper
• 2 teaspoon herbs de Provence
• 8-10 chicken thighs with skin
• 1-2 tablespoons olive oil
• 1/2 medium onion, sliced
• ½ cup dry white wine
• 1 cup chicken stock
• fresh parsley for garnish

Instructions

Preheat the oven to 350 degrees.

Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Turn down the heat and remove the bacon from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan. (If the pan is really greasy you may want to carefully blot some of the fat up with a paper towel, leaving just enough to cook the chicken.

Mix the flour with salt and pepper and the herbs de Provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Fry the chicken in the bacon grease for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

Add the shallots to the pan with the olive oil (if needed). Saute for 5-10 minutes, until softened and fragrant and golden brown.

Deglaze the pan by slowly adding the wine, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce.

Remove from oven when the chicken skin is crispy and the chicken is fully cooked.

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