Skillet Chicken with Bacon and White Wine Sauce
Try this Skillet Chicken with Bacon and White Wine Sauce recipe
Try this Skillet Chicken with Bacon and White Wine Sauce recipe
- Carbohydrate 2.28285000187123 g
- Cholesterol 8.94000000152163 mg
- Fat 5.44920000060865 g
- Fiber 0 g
- Protein 2.73257250128034 g
- Saturated Fat 1.76686500016281 g
- Serving Size 1 1 Serving (74g)
- Sodium 182.65882168727 mg
- Sugar 2.28285000187123 g
- Trans Fat 0.571830000042606 g
- Calories 73 calories
Step-by-step
- 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. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).
- Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan.
- Pan-fry the chicken 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. Saute for 5-10 minutes, until softened and fragrant and golden brown.
- Add the wine slowly, 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 every 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.
- Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.
Skillet Chicken with Bacon and White Wine Sauce: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present demands of work. But that doesn't mean I'm willing to sacrifice flavor or quality when it comes to dinner. This skillet chicken with bacon and white wine sauce has become a go-to recipe in my household – it’s quick, easy, and surprisingly elegant. The rich, savory sauce is perfect for soaking up with crusty bread, and the crispy chicken is a guaranteed crowd-pleaser.
The beauty of this dish lies in its simplicity. The entire meal comes together in one skillet, minimizing cleanup (a huge bonus on a busy weeknight!). I usually start by prepping the ingredients while the oven is preheating. Chopping the bacon and shallots doesn't take long, and dredging the chicken in the flour mixture is a breeze. The actual cooking time is minimal, which is ideal when time is of the essence. And the result? A dinner that tastes like it took hours to prepare, but actually came together in under an hour.
I love the versatility of this recipe. I often adjust the herbs and spices to match my mood or what I have on hand. Sometimes I add a pinch of red pepper flakes for a touch of heat, or a sprig of fresh rosemary for an earthy aroma. The white wine adds a lovely depth of flavor, but if I'm short on time, I can easily substitute chicken broth without sacrificing much of the taste. The bacon adds a salty, smoky element that perfectly complements the richness of the chicken and the subtle sweetness of the shallots. It's a flavor combination that just works.
This dish is also incredibly forgiving. If the chicken isn’t perfectly cooked through after the initial bake time, just pop it back in the oven for a few more minutes. The sauce will continue to thicken and develop flavor as it simmers, so don't worry about overcooking it. And the crispy skin is the ultimate reward for your efforts – that satisfying crunch is what makes this dish truly exceptional.
I often serve this chicken with a simple side salad or some roasted vegetables. It’s a complete meal that’s both satisfying and healthy. But the best part? The leftovers are even better the next day. The flavors have time to meld, and the chicken becomes even more tender. I’ve been known to sneak a bite or two straight from the fridge while packing lunches the following morning.
So, if you’re looking for a delicious, easy, and satisfying weeknight meal, this Skillet Chicken with Bacon and White Wine Sauce is a must-try. It’s a recipe that has become a staple in my kitchen, and I know it will quickly become a favorite in yours too. Enjoy!
Tips and Variations:
For a richer flavor: Use bone-in, skin-on chicken thighs. The bone adds depth to the flavor, and the skin crisps up beautifully in the oven.
Add some vegetables: Throw in some chopped mushrooms, bell peppers, or carrots along with the shallots for extra flavor and nutrients.
Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce for a touch of heat.
Make it creamy: Stir in a dollop of sour cream or crème fraîche at the end for a richer, creamier sauce.
Herb variations: Experiment with different herbs like thyme, rosemary, or oregano to change up the flavor profile.
Serving suggestions: Serve this dish with crusty bread, mashed potatoes, or rice to soak up the delicious sauce.
Leftovers: This dish tastes even better the next day! Store leftovers in an airtight container in the refrigerator and reheat gently before serving. Enjoy!
