Skillet Chicken feat. ChickenShit, Bacon & White Wine Sauce

This crispy, flavorful chicken dish will melt in your mouth. We used chicken thighs because of the flavor and texture they have, but feel free to use chicken breasts if you’re more of a white meat fan.


* 3 slices bacon
* ½ cup flour
* ½ tsp black pepper
* 2½ tsp ChickenShit
* 1½ - 2 lbs. chicken thighs (with skin)
* 2 shallots, thinly sliced
* ½ cup dry white wine
* 1 cup chicken stock


1. Preheat oven to 350°F.
2. Heat a large ovenproof Dutch oven or cast iron skillet over medium-high heat. Cut the bacon into small pieces and fry
for about 5-6 minutes. Remove from the pan and set aside, saving the bacon grease in the pan. Turn down the heat while prepping the chicken so that the grease doesn’t burn.
3. Mix the flour, pepper, and ChickenShit in a bowl. Dredge each piece of chicken in the flour mixture, and then transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked all the way through). Remove the chicken and set aside on a plate.
4. Add the shallots to the pan with the olive oil. Saute for 5-10 minute, until softened and golden brown.
5. Add the wine slowly to the pan with the shallots, and stir to get the brown bits from the bottom of the pan. Add the chicken stock and cook until it’s slightly reduced, about 5-10 minutes.
6. Add the chicken and bacon back into the pan, and bake in the oven for 40 minutes, basting the chicken every 10-15 minutes with the sauce from the pan. Remove from the oven when the chicken skin is crispy and the chicken is fully cooked.