- 3 streaky bacon rashers, chopped
- 65g plain flour
- Salt and black pepper
- 2 tsp herbes de Provence
- 8 chicken thighs with skin
- 1-2 tbsp olive oil
- 2 shallots, thinly sliced
- 120ml white wine
- 240ml chicken stock
- Fresh parsley, for topping
- Juice of ½ a lemon
- Crusty bread
- 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).
- 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. Brown the chicken for 2-3 minutes on each side until golden. Remove and set aside.
- 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 reduce over a medium-high heat for 6-8 minutes.
- Add the chicken and bacon back to the pan and bake 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.
Per serving: 649kcals, 29.2g fat (7.6g saturated), 14.8g carbs, 0.7g sugars, 72.3g protein, 1.1g fibre, 0.741g sodium