About
We're giving Wine-down Wednesday a whole new meaning! Rather than filling up glasses with your favorite vino, you'll be piling White Wine Chicken Thighs onto your plate. But don't worry! There's still a little bit of that grapey goodness you love to sip on added to these tender, herbal, crispy chicken thighs to give them a little bit of fruity and tangy pizzazz. Cheers to these White Wine Chicken Thighs! May they make you feel all the tingly and exciting feelings you're craving!
Ingredients
- 3 slices bacon, cut into small pieces
- 1/2 cup flour
- salt, to taste
- pepper, to taste
- 2 teaspoons Herbes de Provence
- 1 1/2-2 pounds chicken thighs, skin-on
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken stock
- fresh parsley leaves, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Heat a large oven-safe Dutch oven or cast-iron skillet over medium-high heat.
Step 3 -Add the bacon pieces to the Dutch oven and fry, stirring occasionally, about 5-6 minutes.
Step 4 -Transfer the bacon pieces to a paper-towel-lined plate.
Step 5 -Leave the hot bacon drippings in the Dutch oven and turn down the heat.
Step 6 -In a bowl, mix the flour, the salt, the pepper, and the Herbes de Provence together.
Step 7 -Dredge the chicken thighs in the flour mixture, then transfer them into the hot Dutch oven.
Step 8 -Pan-fry the chicken thighs until they are golden-brown but not cooked through, about 2-3 minutes per side.
Step 9 -Transfer the chicken thighs to a plate.
Step 10 -Add the oil and the shallots to the Dutch oven and sauté until softened, fragrant, and golden-brown, about 5-10 minutes.
Step 11 -Slowly add the wine and stir to loosen the browned bits from the bottom of the pan.
Step 12 -Add the chicken stock to the wine mixture and cook until the sauce reduces slightly, about 5-10 minutes.
Step 13 -Add the chicken thighs and the bacon pieces to the sauce mixture.
Step 14 -Bake the chicken thighs, while basting them with the sauce every 10-15 minutes, until they reach an internal temperature of 165 degrees F and the skin is crispy, about 40 minutes.
Step 15 -Skim the oil off the top of the sauce.
Step 16 -Serve the chicken thighs garnished with the parsley.
