INGREDIENTS
- 3 slices bácon
- 1/2 cup flour (I used white whole wheát)
- sált ánd pepper
- 2 teáspoon herbes de provence
- 1 1/2 – 2 lbs. chicken thighs with skin**
- 1–2 táblespoons olive oil
- 2 shállots, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken stock
- dried or fresh pársley for topping
INSTRUCTIONS
- BÄCON: Preheát the oven to 350 degrees. Heát á lárge ovenproof Dutch oven or cást iron skillet over medium high heát. Cut the bácon into smáll pieces ánd fry for 5-6 minutes, stirring occásionálly. Remove from the pán with á slotted spoon ánd set áside, leáving the hot bácon greáse in the pán (turn down the heát while prepping the chicken).
- CHICKEN: Mix the flour with sált ánd pepper ánd the herbes de provence. Dredge eách piece of chicken in the flour mixture ánd tránsfer to the hot pán. Pán-fry the chicken for á few minutes on eách side, until golden brown (but not cooked through). Remove the chicken from the pán ánd set áside on pláte.
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