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 1 tablespoon butter. Once melted, whisk in 1 tablespoon flour. Now add wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add the chicken stock and let everything cook for about 5 minutes.

ADDING SHALLOTS, CHICKEN AND BACON BACK: Add  shallots into the sauce first, mixing them with the liquid. Next add chicken thighs, followed by the bacon pieces, spreading some of the pieces on top of the chicken. Place the skillet in the oven and bake for 35 minutes at 400 degrees. Remove from oven when the chicken thighs are fully cooked.