Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search
3 replies = new reply since forum marked as read
Highlight: NoneDon't highlight anything 5 newestHighlight 5 most recent replies
What's for Dinner, Sat., May 27, 2017 (Original Post) NJCher May 2017 OP
Lettuce cups, rice & cold tea. Strawberry ice cream for later. irisblue May 2017 #1
Cold dinner Yonnie3 May 2017 #2
Skillet Chicken with Bacon and White Wine Sauce Callalily May 2017 #3

Yonnie3

(17,376 posts)
2. Cold dinner
Sat May 27, 2017, 07:06 PM
May 2017

I got home from working a graduation outdoors and felt hot and hungry.

Cottage cheese with lots of blueberries
Coleslaw
Cool tea (I've got a bad tooth - no ice for me right now)
A chocolate brownie with chocolate frosting. Too sweet for my taste, but somehow I managed to eat it.

I might have something later, but this seemed to hit the spot this evening

Callalily

(14,885 posts)
3. Skillet Chicken with Bacon and White Wine Sauce
Sun May 28, 2017, 07:44 AM
May 2017

Super yummy and easy to make. Rather than use a Dutch oven or cast iron skillet (I do own a cast iron skillet), I just place in a baking dish. Worked just fine! Additionally, I only used four chicken thighs, but made the same amount of sauce.



Skillet Chicken with Bacon and White Wine Sauce

3 slices bacon
½ cup flour (I used white whole wheat)
salt and pepper
2 teaspoon herbes de provence
1½ - 2 lbs. chicken thighs with skin**
1-2 tablespoons olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping

INSTRUCTIONS
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.

NOTES (from recipe, not my notes)
**I preferred the chicken thighs in this recipe because of the crispy skin and the flavor and texture of the meat. Bjork preferred the version I made with boneless, skinless chicken breasts. Either can work! The chicken thighs will render more fat, so if you do us chicken thighs, it's not a bad idea to skim the oil off the top of the pan sauce after baking.

Latest Discussions»Culture Forums»Cooking & Baking»What's for Dinner, Sat., ...