Bacon & Black Truffle Chicken in White Wine Sauce

When was the last time you had chicken that was out-of-this-world?  Can't recall?  Ya, me either.  It's a staple in our house, but frankly--just a placeholder between the red meat days and pizza night.  It never really steals the show--or makes me excited.  It just sort-of...exists.

Until this week.  I was a woman on a mission to make something yummy with chicken--and armed with my new found freedom of leaving work at 4p.m.--this lady had some time on her hands to get creative in the kitchen.  What I arrived at was a chicken dinner that I'm drooling over--and can't wait to make again.  Seriously, its that good.  Then again...it has bacon, and black truffle oil in it...so you can't really go wrong.

Bacon & Black Truffle Chicken in White Wine Sauce

Ingredients:
4 slices bacon (thicker the better here!)
1/2 cup AP flour
2 tsp. herbs de provence
2 lbs chicken thighs w/o skin (or with, if you're inclined--or breasts)
2 Tbs. EVOO
2 Tbs. Black truffle oil
2 shallots, sliced
1/2 cup dry white wine
1 cup hot water mixed with 1 Tbs + 1tsp Better Than Bouillon Chicken
Fresh parsley, finely minced

Instructions:

You really ought to prep your chicken for this before you start cooking--otherwise you'll dance a bit like I did as I was working this recipe out.  Think ahead--it'll save you time.  To prep chicken: mix flour and herbs de provence in bowl--and add a pinch of sea salt and pepper if you'd like.  Pat the chicken dry and coat with the flour mixture.  Set aside on a plate.

Preheat your oven to 350 degrees.  Heat a large oven-proof skillet (or dutch oven, which I use) over medium heat.  Cut bacon into small pieces and fry, stirring occasionally.  Remove bacon from heat with a slotted spoon-and keep in small bowl.  Keep the bacon fat in the skillet and add the chicken thighs--cooking on each side until brown, but not cooked through.  During your first turn, add the black truffle oil to the pan.  Once both sides are browned, remove f
rom pan and set aside.  Add shallots and sauté until they are tender and slightly browned.  Add wine, slowly, using a spoon to release any bits from the bottom of the pan.  Add the chicken stock and bouillon to the pan, and let simmer for 10 minutes, stirring occasionally.

Add the chicken and bacon back to the pan and put in oven, covered, for an additional 40 minutes.  You'll want to bast this every 15 minutes or so!

Remove from oven and serve with the pan-gravy over the chicken, and topped with parsley!  If you have a lot of oil in the sauce, skim it off before serving (I didn't, no skin on...)

I assure you, this goes brilliantly with brussel sprouts or potatoes...and is a new fan favorite in my house!