Skillet Chicken with Lemon White Wine Sauce
 
Prep time
Cook time
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This crispy, saucy, delicious skillet chicken with lemon white wine sauce is weeknight dinner perfection, dotted with little salty bits of bacon, tart slices of lemon and garlicky shallots.
Author:
Serves: 6
Ingredients
  • 2 slices thick cut bacon, coarsely chopped
  • 2 lbs boneless skinless chicken thighs
  • ⅓ cup whole wheat flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 shallots, thinly sliced
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 1 tsp fresh thyme (or ½ tsp dry)
  • ½ lemon, thinly sliced
  • 2 tbsp fresh lemon juice
Instructions
  1. Preheat your oven to 400 degrees F. Heat a cast iron skillet (or other skillet that can go in the oven) over medium heat. Add the chopped bacon and cook down until browned and crispy, stirring often. Remove to a paper towel-lined bowl or plate. Set aside. Turn the heat down or off on your pan while you prep the chicken.
  2. Combine the flour, salt and pepper in a shallow bowl. Make sure the chicken is dry by patting it with paper towels, and then dredge in the flour mixture, coating evenly on both sides, shaking off the excess. Once all of your chicken is coated in the flour mixture, turn the heat back up to medium on your pan and arrange the chicken thighs in the pan, allowing to sear in the bacon drippings for 4-5 minutes on each side, until they form a brown crust. Once browned on both sides, remove to a cooling rack placed over paper towels.
  3. Drop your shallots into the hot pan, stirring frequently for 2-3 minutes until starting to soften. Pour in the white wine, and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. The white wine will likely cause a lot of bubbles and steam -- this is good! Add the chicken stock, lemon juice, and thyme -- stirring to combine. Place your chicken back in the pan, sprinkle with the cooked bacon, and scatter the lemon slices.
  4. Bake on the middle rack of your oven for 18-20 minutes until cooked through -- a meat thermometer should read 165-170 degrees F. Remove from the oven and allow to rest in the pan for 10 minutes (this allows the juices to redistribute inside the chicken and the carryover cooking to finish) before serving.
Recipe by Another Root at http://www.anotherroot.com/skillet-chicken-with-lemon-white-wine-sauce/