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Cast Iron Skillet Chicken with Bacon in White Wine Sauce
This simple recipe for Cast Iron Skillet Chicken with Bacon in White Wine Sauce goes perfectly with warm bread and a green salad.
INGREDIENTS
- 3 slices of bacon
- 1/2 cup flour
- Salt and pepper to taste
- 2 teaspoons fine herbs
- 2 lbs skin-on chicken thighs
- 1-2 tablespoons olive oil
- 2 onions, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- Dried or fresh parsley for topping
PREPARATION
BACON: Preheat the oven to 350 degrees and heat the 4Qt Dutch Oven or a Victoria cast iron skillet over medium-high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the skillet and set aside, leaving the hot bacon grease. (Lower the heat while preparing the chicken).
CHICKEN: Mix the flour with salt, pepper, and fine herbs. Coat each piece of chicken in the flour mixture and place it in the hot skillet. Fry the chicken for a few minutes on each side, until browned (but not cooked through). Remove the chicken from the skillet and set aside on a plate.
ONION: Add the onion slices to the skillet with the olive oil. Sauté for 5-10 minutes, until soft, fragrant, and browned. Then, add the wine slowly, stirring to scrape up all the browned bits from the bottom of the skillet. After this, add the chicken broth and let everything cook until slightly reduced, approximately 5-10 minutes.
BAKING: Add the chicken and bacon back into the skillet and bake for 40 minutes, stopping every 10 or 15 minutes to baste the chicken with the sauce from the bottom of the skillet. Remove from the oven when the chicken skin is crispy and the chicken is fully cooked. At the end, skim the oil off the top of the sauce if desired, and serve with bread.
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- Category_Asados y Parrilla
- Sartenes