After 9 long months, this mama can officially have wine again. Which means…luck for you, I start drinking it while cooking, and sharing my favorite pairings and recipes!
This week I’m sharing one of our favorite chicken recipes- “Bacon Chardonnay Chicken.” I found this recipe years ago and throughout the years have made a few alterations to make it just how we like it, and of course added some Chardonnay into the mix. It’s a really delicious meal, just be prepared to have some time blocked off to make this one. The prep is very simple, but it takes a while in the oven. As you can see I had my hands full with two kiddos, but put a glass of wine in my hand and we can make anything possible!
We like to make some roasted potatoes and roasted asparagus on the side. The sauce makes a little bit extra and it tastes AMAZING drizzled on top of each of these as well. Both sides are easy to make while the chicken is baking in the oven. For the potatoes, I steamed them in our microwavable steaming basket then cooked them on the stove in some olive oil seasoned with salt, pepper, garlic powder, paprika, rosemary and thyme. For the asparagus we drizzled with olive oil and seasoned with our montreal steak seasoning and garlic powder then stuck them in the oven with the chicken for about 20 or more minutes!
This week’s wine was a perfect chardonnay choice for our recipe- it wasn’t sweet! Dry chardonnay is what you want for this recipe-and it just tastes better all around in my opinion😜. I called it Bacon Chardonnay Chicken since chardonnay is my white wine of choice- therefore it’s what is usually used in this recipe, but any white, dry wine of your choice would be just fine.
From my kitchen to yours…Enjoy!
Ingredients
- 4 slices turkey bacon (or regular)
- 1/2 Cup flour
- Salt & Pepper
- 2 tsp Herbs de Provence
- 1/2 tsp garlic powder
- 2 chicken breasts
- 2 Tbsp Olive oil
- 1 garlic clove, minced
- 1/2 yellow onion, chopped
- 1/2 C dry Chardonnay
- 1 C chicken stock
Instructions
- Preheat oven to 350F
- In Dutch Oven pan, fry bacon, remove, keep any remaining grease in pan
- In a separate bowl, combine flour, salt, pepper, herbs de provence and garlic powder
- Dredge each chicken breast in flour mixture
- Heat 1 Tbsp oil in pan, fry chicken for just a few minutes on each side until golden brown (not fully cooked)
- Remove chicken
- Add 1 Tbsp oil to pan, stir in yellow onion and garlic. Saute for 5-10 minutes until fragrant and golden brown
- Add wine slowly, stirring to get all the brown bits on the bottom of the pan
- Add chicken stock and cook for 5-10 minutes until the liquid is slightly reduced
- Chop bacon into small pieces
- Add chicken and bacon back to the pan
- Bake for 40 minutes or until an internal temperature of 165 F, stop every 15 minutes to baste chicken with the pan sauce
- Remove and serve. Use a spoon to pour more sauce over the top of the chicken
- Pair with your favorite bottle of Chardonnay