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Chicken with Bacon and White Wine Sauce


Pinch of Yum recipe

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  • 3 slices of thick cut bacon cut into small pieces
  • 1/2 cup of flour
  • sat and pepper
  • 2 teaspoon herbs de Provence
  • 1 1/2 to 2 lbs. of chicken thighs with skin
  • 1-2 tablespoon of olive oil
  • 2 Shallots thinly sliced
  • 1/2 cup white wine
  • 1 cup chicken stock
  • dried or fresh parsley for topping



Step 1

Preheat oven 350
Heat large ovenproof Dutch oven or cast iron skillet over medium high heat. Add bacon stirring occasionally about 6-8 minutes. Remove bacon with slotted spoon and set aside for later use. Leave bacon grease in pan (turn down heat)

Chicken - Mix flour, salt and pepper and Herb de Provence together - Coat chicken - Pan fry chicken for a few minutes each side until golden brown (5-20 minutes). Remove from pan

Add - Oil and Shallots to pan and sauté for few minutes until soften

Add - Wine slowly scraping all bit from the bottom and chick stock and simmer for 3 minutes

Add - Chicken and Bacon and bake for 40 minutes - basting every 10 minutes.

Serve over Pasta

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