Amazing! I love anything with shallots and bacon, so both is just more than perfect. I’m a huge fan of thighs (and can’t believe Bjork prefers the boneless skinless)
INGREDIENTS
3 slices bacon
1/2 cup flour (I used white whole wheat)
salt and pepper
2 teaspoon herbes de provence
1 1/2 – 2 lbs. chicken thighs with skin**
1-2 tablespoons olive oil
2 shallots, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping
INSTRUCTIONS
skillet chicken with bacon and white wine sauce
INGREDIENTS
3 slices bacon
1/2 cup flour (I used white whole wheat)
salt and pepper
2 teaspoon herbes de provence
1 1/2 – 2 lbs. chicken thighs with skin**
1-2 tablespoons olive oil
2 shallots, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping
INSTRUCTIONS
- BACON: 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).
- 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.
- get the full instructions @ pinchofyum.com
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