Skillet Chicken With Bacon And White Wine Sauce Recipes
CHICKEN IN WHITE WINE CREAM SAUCE
Chicken in a creamy white wine sauce - comfort food and it's finest! So simple to make, the key to this recipe is the white wine which transforms into an incredible broth by braising the chicken slowly in it so the chicken is incredibly tender. This is very French-country-chic! :)
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/350F.
- Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
- Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
- Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
- Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin. The chicken should be very tender.
- Remove chicken or move to side. Stir cream into sauce and season with salt and pepper to taste.
- Garnish with plenty of parsley. Serve with creamy mashed potatoes. Mine are pictured with Glazed Carrots.
Nutrition Facts : ServingSize 399 g, Calories 659 kcal, Carbohydrate 7 g, Protein 66.9 g, Fat 31.1 g, SaturatedFat 10.2 g, Cholesterol 222 mg, Sodium 888 mg, Fiber 0.7 g, Sugar 2.4 g
SKILLET CHICKEN WITH BACON & WHITE WINE SAUCE RECIPE - (4.5/5)
Provided by Tarah716
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Bacon: Heat a large ovenproof Dutch oven over medium high heat. Cut the bacon into small pieces and fry for 5 to 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). Chicken: Mix the flour with salt and pepper and the herbes de Provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate. Shallots: Add the shallots to the hot pan with the olive oil. Sauté for 5 to 10 minutes, until softened and fragrant. Add the wine slowly, 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 to 10 minutes. Bake: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping every 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want and serve with bread to soak it all up.
SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE
Number Of Ingredients 8
Steps:
- BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry 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).
- CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.
- SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, 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 5-10 minutes.
- BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.
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SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE | FOR THE ...
2016-12-04 How to Make Skillet Chicken with Bacon and White Wine Sauce. Preheat the oven to 350 degrees. Heat a cast iron skillet over medium-high heat. Add …
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- BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry 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).
- CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.
- SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, 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 5-10 minutes.
- BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.
SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE ...
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- 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.
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- In a cast iron skillet heat up 1 Tablespoon of olive oil with sliced bacon. Brown the bacon for around 10 minutes. Remove the crispy bacon from the skillet.
- Cover each piece of chicken the the flour mixture, and place in the hot skillet with the bacon fat and olive oil. Fry on the chicken on each side for 5 minutes, or until cooked threw. If needed fry the chicken in batches. Place the finished chicken on a plate lined with paper towels.
- Once the chicken is finished, add the chopped onion and garlic to the pan. Stir constantly for 2 minutes. Add the flour, salt, pepper, and mustard and stir for 1 minute. Add the chicken broth and thicken the sauce for 5-10 minutes. Taste the sauce for additional salt and pepper.
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- BACON: Preheat the oven to 350 degrees Fahrenheit. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-8 minutes, stirring occasionally. When the bacon is cooked and the fat has rendered, remove from the pan with a slotted spoon and set aside in a bowl covered with Reynold’s aluminum foil, leaving the hot bacon grease in the pan. Turn down the heat, or turn it off completely, while you prep the turkey.
- TURKEY: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of turkey in the flour mixture and transfer to the hot pan. Pan-fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on plate. Cover with Reynold’s aluminum foil. You may need to do this in batches depending on the size of your pan.
- SHALLOTS: Add the shallots to the pan with a tablespoon of olive oil and butter if needed. Sauté for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.
- BAKE: Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs. Bake for 30-40 minutes, stopping every 10 or 15 minutes to baste the turkey with the pan sauce. If the turkey is browning too much, cover with Reynold’s aluminum foil while baking. Remove from oven when the turkey skin is crisped and golden brown, the sauce is bubbling, and the turkey is fully cooked (165 degrees in the thickest part). Remove from oven and let rest for 10-15 minutes. If necessary, skim the oil off the top of the sauce. Use the sauce for serving over the top of the turkey or as a base to make gravy.
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- Rub chicken breasts with olive oil. Sprinkle with paprika,salt and black pepper. Arrange in a lightly oiled ovenproof dish. Top with garlic,onion,leeks,mushrooms and bacon,ensuring everything is evenly distributed.
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- Season chicken with salt, pepper and Italian seasoning. Heat bacon drippings over medium high heat and add chicken. Brown 3-4 minutes per side.
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- Heat a large non-stick skillet over medium heat. Add the bacon and sauté until brown and crisp. Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside. Discard the majority of the bacon grease, leaving a very thin coating in the pan.
- Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through. Transfer to a plate and tent with foil.
- Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits. Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir. Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
- Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds. Pour sauce over the chicken and green beans and top with chopped bacon.
CHICKEN WITH WHITE WINE SAUCE (ONE SKILLET) - PLATINGS ...
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- In a small bowl, mix together 1/2 cup Dijon, paprika, and a pinch of salt and pepper. Rub the mixture onto your chicken thighs and set aside.
- Chop the bacon and add it to a large skillet over medium-high heat. Allow to become browned and crispy, and then removed with a slotted spoon to a plate lined with paper towels. Drain half the grease from the skillet.
- To the skillet, add the chicken. Allow to cook for approximately 4-5 minutes per side, until browned. Remove from skillet and set aside with the bacon.
- Pour the wine into the skillet and scrape up any golden bits with a wooden spoon. Add the remaining Dijon, whole grain mustard, and sour cream. Return the bacon and chicken to the skillet and top with sprigs of fresh thyme.
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- Preheat oven to 350°F. Heat a large cast iron skillet or Dutch oven over medium-high heat and add bacon. Cook for 5-6 minutes, or until bacon is cooked through. Transfer to a paper towel-lined plate. Keep 2 tbsp of the bacon grease in the skillet.
- In a shallow bowl, mix the flour with the Italian seasoning, salt and black pepper. Dredge the chicken thighs in the flour and add to the skillet. Cook the chicken for 4-5 minutes per side, or until golden brown. Transfer to a plate and set aside.
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2019-02-25 Skillet Chicken with Bacon and White Wine Sauce ... Skillet Chicken with Bȧcon ȧnd White Wine Sȧuce. Skillet Chicken with Bácon ánd White Wine Sáuce – this simple crowd-pleásing recipe goes perfectly with wárm breád ánd á green sálád! INGREDIENTS . 3 slices bácon; 1/2 cup flour (I used white whole wheát) sált ánd pepper; 2 teáspoon herbes de provence; 1 1/2 – 2 lbs ...
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