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Ingredients
- 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
Details
Preparation
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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