One-pan chicken with bacon and white wine sauce
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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
649
Fat
29.2g
Saturated Fat
7.6g
Carbs
14.8g
Sugars
0.7g
Protein
72.3g
Fibre
1.1g
Sodium
0.741g
Ingredients
3 streaky bacon rashers
65 g plain flour
salt and black pepper
2 tsp herbes de Provence
8 chicken thighs with skin
1 tbsp olive oil
2 shallots, thinly sliced
120 ml white wine
240 ml chicken stock
fresh parsley, chopped
Juice of 1/2 a lemon
crusty bread
Method

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat a large ovenproof casserole or cast iron pan over a medium-high heat. Cook the bacon 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).

2 Mix the flour with salt, pepper and the herbes de Provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Brown the chicken for 2-3 minutes on each side until golden. Remove and set aside.

3 Add the olive oil and shallots to the pan over a medium heat. Cook for 8-10 minutes until softened, fragrant and golden brown. Add the wine slowly, using a wooden spoon to scrape the sticky bits off the bottom of the pan. Add the stock and simmer over a medium-high heat for 6-8 minutes until reduced.

4 Add the chicken and bacon back to the pan and bake in the oven for 40 minutes, basting with the pan sauce every 10-15 minutes, until the skin is crispy and the chicken is fully cooked. Use a spoon to skim any oil off the top of the sauce. Divide between serving dishes, scatter with chopped parsley and squeeze over some lemon juice. Serve with crusty bread for dipping in the sauce.