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One-Pan Chicken With Bacon And White Wine Sauce

The only thing better than a delicious recipe, is one that requires few ingredients and minimal washing up. And that’s just what you get with this quick and easy chicken dish, which includes a lovely broth to dip bread into, for a casual supper. For small children, just check the salt content in the stock, and replace the white wine with extra stock, or skip entirely for a thicker sauce.



Serves: 8
Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

  • 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
  • Fresh parsley, chopped
  • Juice of 1⁄2 a lemon

To serve:

  • Crusty bread 

Instructions

1. 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).
2. 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.
3. 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.
4. 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.

 

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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