Skillet Chicken with Bacon in White Wine Sauce

Mmmm this was ever so tasty.  True, it's hard to go wrong when it comes to a dish that has bacon in it, but it's certainly not a given that it will be great.  I only modified slightly from the original; one of the additions is based on the comments sections of the post (the mushrooms).  Served this with fried potatoes, everyone raved and enjoyed a lot!

Original recipe link:
http://pinchofyum.com/skillet-chicken-bacon-white-wine-sauce

Ingredients:

3 slices thick-cut bacon, cut into small pieces
1/2 c. flour
salt and pepper, to taste
1 T. herbes de provence, divided
1 1/2 to 2 lb. bone-in, skinned chicken thighs
1 T. olive oil
1 shallot, thinly sliced
8 oz. white button mushrooms, sliced
1/2 c. dry white wine (I used chardonnay)
1 c. chicken stock

Instructions:

1. Heat oven to 350°F.

2. Heat a large cast-iron skillet or Dutch oven over medium to medium-high heat (I used the setting in-between these).  Cook bacon for 5-6 minutes, until just starting to become crispy.  Remove with slotted spoon and drain on paper-towel lined plate (leave bacon drippings in pan).

3. In a shallow dish or plate, mix together flour, salt, pepper, and 2 tsp. of the herbes de Provence.  Dredge chicken thighs in the flour mixture, then cook in the bacon drippings until golden brown on both sides but not cooked through (I think I went about 4 minutes each side).  Remove thighs from pan to drain on same dish with bacon.

4. Add olive oil and remaining 1 tsp. of herbes de Provence to pan.  Add shallots and mushrooms to pan and cook until slightly browned, around 5 minutes.

5. Add white wine to pan slowly and stir to scrape up browned bits in pan.  Add chicken stock and let cook for 5 more minutes.

6. Return chicken and bacon to pan and place in oven.  Bake for 40 minutes.  Check and flip chicken every 10 to 15 minutes.

7. After removing from oven, serve with favorite side and enjoy!