One-pan Chicken with Bacon and White Wine Sauce
- 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, 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 simmer over a medium-high heat for 6-8 minutes until reduced. Stir in the Cooking Cream.
- 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.
- 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
- 4 tbsp Avonmore Cooking Cream
- Fresh Parsley, chopped
- Juice of 1/2 a lemon
- Crusty Bread