Skillet Chicken with Bacon and White Wine Sauce

This recipe was made (at home) in mid February.  Was super tasty, 10/10.  Absolutely would make again!  It was quite easy, too.  Served with rice a roni long grain/wild rice mix.

Link to original recipe: https://pinchofyum.com/skillet-chicken-bacon-white-wine-sauce

Ingredients:

3 lbs. chicken thighs
salt and pepper, to taste
2 tsp. herbes de Provence
1/2 c. flour
7 slices bacon, cut into small strips crosswise
3 shallots, thinly sliced
1 c. dry white wine
2 c. chicken stock
dried or fresh parsley, to garnish

Directions:

1. Season chicken all over with salt, pepper, and herbes de Provence, then dredge in the flour.

2. Heat a large ovenproof skillet or Dutch oven over medium heat.  Add the bacon and cook until just starting to crisp, around 5-6 min.  Using a slotted spoon, transfer bacon to a paper-towel lined dish, leaving behind rendered fat.

3. Heat oven to 375°F.  Add chicken to the pan and cook until browned on each side, around 5 min per side.  Transfer chicken to a plate.  If there is an excessive amount of grease in pan (which was the case when I did this), wipe or drain out most, leaving around 1-2 T.

4. Add the shallots to the pan and cook, stirring frequently, until softened and turning golden (around 5 min).  Pour in wine slowly, followed by chicken stock.  Let cook until liquid reduces slightly (5-8 min).

5. Add chicken and bacon back to the pan, then transfer to oven.  Bake for 40 min (or until cooked thoroughly), basting every 10-15 min (I basted twice) with the pan juices.  Serve with desired side and enjoy!