Chicken with Bacon and White Wine

01Method

1. 1

   Preheat the oven to approximately 175°C. Heat a deep oven-safe skillet on the stovetop over medium-high heat.

2. 2

   Cut the bacon into small pieces and cook in the skillet, stirring occasionally, until crispy, about 5–6 minutes. Remove the bacon and set aside, leaving the rendered fat in the pan.

3. 3

   Combine flour, salt, pepper, and herbs in a shallow bowl. Coat each chicken piece in this mixture and place it in the hot skillet. Sear on both sides until golden brown, working in batches if needed. Remove and reserve.

4. 4

   Wipe the pan with paper towel, add the olive oil, and incorporate the shallots. Cook gently for 5–10 minutes until softened and fragrant. Pour in the wine slowly while stirring.

5. 5

   Add the chicken stock and simmer for about 5–10 minutes until the sauce reduces slightly.

6. 6

   Return the chicken and bacon to the pan with the sauce and transfer to the oven. Bake for approximately 30 minutes, basting the meat occasionally, until the skin is crispy and the meat is fully cooked through.