Herbed Chicken Thighs with Bacon and Shallot Sauce
As you’ve probably surmised by now, I cook a lot with fresh herbs, they make a huge difference! These chicken thighs are outstanding, they have the most extraordinary flavor from the bacon, white wine, shallots, chicken stock and lots of fresh herbs! They are pan fried and finished in the oven…..make these guys, you’ll have dreams about them!
• 4 chicken thighs, skin on, bone in
• 4 pieces of bacon
• 1/2 cup of flour
• 1 tsp of kosher salt
• 1 tsp of black pepper
• 1 tsp of dried marjoram
• 2 shallots, thinly sliced
• 1/2 cup of dry white wine
• 1 cup of chicken stock
• 1 sprig of rosemary, 2 thyme sprigs and 2-3 sage leaves ( if you prefer, you could use 2-3 teaspoons of herbs de provence)
Preheat oven to 350°
In a shallow dish, stir together the flour, salt, pepper and dried marjoram.Cook the bacon until crispy in an oven proof skillet or dutch oven. Remove and set aside.Dredge the chicken in the flour mixture.In the bacon drippings, over medium high heat, brown the chicken on both sides, about 8 minutes total and remove to a plate.Now add the shallots to the same skillet and over medium heat, saute for about 3 minutes.Add the wine and scrape up all of the little bits from the bottom. Add in the chicken stock and cook over medium heat until slightly reduced, about 5 minutes. Now add the herbs, nestle in the chicken and add the bacon.
That’s it! Just bake for 40 minutes and spoon the sauce over the chicken twice while baking. Fish out the herbs, place the chicken on a pretty plate and pour over every bit of that glorious sauce! Serve with crusty french bread to soak it all up! Shut the front door!