Bacon Shallot Chicken
3-4 strips Bacon*
½ cup flour
Salt & Pepper
2 tsp herbes de provence
1 lb Chicken Thighs*
1-2 Tbsp olive oil
1 lb Shallots, thinly sliced*
½ cup dry white wine
1 cup of Turkey Stock, diluted from concentrate*
¼ cup Parsley, chopped for garnish*
Heat a large cast iron skillet and fry small pieces of bacon for 5-6 minutes, then remove from pan and let drip onto a paper towel. Mix flour, salt, pepper and herbes de provence together and dredge each piece of chicken in the flour. Transfer the chicken to the hot pan and pan fry in bacon fat until golden brown, but not completely cooked. Remove chicken and add shallots to the pan with olive oil. When soft and fragrant add wine slowly, deglazing the pan. Prepare 1 cup of broth from the turkey broth concentrate, mixing little by little in hot water until a rich full flavor is achieved. Add 1 cup of the broth to the pan and let cook until slightly reduced. Add the chicken and bacon back to the pan and bake at 350 F for 40 minutes, basting the chicken with the sauce every 10-15 minutes. When the chicken is fully cooked, skim the oil off of the top of the sauce and serve with a piece of crusty bread to soak up the rich sauce.
*Items included in the Recipe Box
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