Made with just a few ingredients, there you have the perfect weeknight meal! Baked White Wine Chicken is loaded with flavor from bacon and shallots and is super easy to make!
The chicken is browned in the cast iron pan and is thoroughly cooked in the oven, which makes it crispy on the outside, but moist and juicy on the inside. Just like we like it!
Chicken is an easy dish to get bored of, but with the right recipe in one hand, and a cast iron skillet in another – you can transform boring chicken into something you want to eat every single night or maybe every week (for other popular chicken recipes, see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce).
The recipe calls for 1.5 pound of chicken thighs, skin-on and bone-in, which is about 5-6 thighs. I got 5 in my pack.
Once cooked, this dish can be served over rice, mashed potatoes or with a light pasta dish. It is also perfect for your favorite vegetable side.
Prep Work. Combine spices listed in the seasoning mixture: Italian seasoning, red pepper flakes and salt, and mix well. Rub the mixture on the skin of paper towel dried chicken thighs and set aside. Cut the bacon into small pieces and set aside. Slice shallots thinly and set aside. Prep work is done!
Bacon. Start by frying the bacon pieces for 5-6 minutes in olive oil on medium high heat in a cast-iron skillet, stirring occasionally.
Shallots. Remove cooked bacon and add shallots to the hot bacon grease/olive oil in the same pan and cook on for about 5 minutes on medium high until they are soft.
Chicken. Remove shallots from the pan and cook the seasoned thighs skin side down first on medium high to render out the fat and make the skin crisp for 4-5 minutes on each side for a total of 8-10 minutes.
Tips for getting good color on chicken. Resist the urge to move it around or flip it or keep checking underneath it as it will mess up the browning process. After 4 minutes check for color, if you like what you see – flip it and cook on the other side for another 4-5 minutes. Check the other side for color. If it’s brown enough to your liking – you’re done. Remove chicken from the skillet.
Making sauce/gravy. Add 1 tbsp flour and cook it in the oil of the pan for only a minute, until it’s no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add the shallots (but not the bacon) back to the pan and start stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5 minutes.
Adding Chicken and Bacon BACK. Add chicken back to the skillet, then add the bacon, spreading some of the pieces on top of the chicken. Bake for 30 minutes at 375 degrees. Remove from oven when the chicken is fully cooked.
- 2 tablespoons olive oil
- 1.5 lb. (5 or 6 pieces), skin-on bone-in chicken thighs
- 5 slices bacon
- 4 shallots, sliced
- 1 cup sodium free chicken broth (adjust salt if not sodium free)
- 1/2 cup dry white wine
- 1 tbsp flour
- 2 teaspoons Italian Seasoning (thyme, oregano, etc.)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1 teaspoon salt
- Preheat the oven to 375 degrees.
- PREPARATION: Combine spices listed in the seasoning mixture: Italian seasoning, red pepper flakes, paprika and salt in a large mixing bowl. Add chicken thighs to the bowl and rub the mixture on the chicken skin. Set aside. Cut the bacon into small pieces and set aside. Slice shallots thinly and set aside.
- BACON AND SHALLOTS: Heat 1 tablespoon of olive oil in a cast iron skillet over medium high heat. Fry bacon pieces for 5-6 minutes, stirring occasionally. Remove from the pan. Add shallots to the hot bacon grease/olive oil in the pan and saute for 5-6 minutes on medium high heat until softened. Remove from the pan as well.
- CHICKEN THIGHS: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, place chicken thighs in the skillet skin down and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes total. Remove chicken from pan and set aside. Chicken will be golden brown but not cooked through.
- MAKING SAUCE/GRAVY: Reduce heat to medium and add the wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add 1 tbsp flour and mix well. Add the shallots (but not the bacon) back to the pan with the chicken and start stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5 minutes.
- ADDING CHICKEN AND BACON BACK: Add chicken back to the skillet with wine sauce, then add the bacon pieces, spreading some of the pieces on top of the chicken. Place the skillet in the oven and bake for 30 minutes at 375 degrees. Remove from oven when the chicken is fully cooked.
Recipe source: Pinch of Yum