Savor the Flavor: Irresistible Chicken Fricassée with Shallots and Bacon!
Indulge in the rich and savory allure of our Chicken Fricassée with Shallots and Bacon. This delightful dish combines succulent chicken thighs, crispy bacon, and caramelized shallots, creating a symphony of flavors that will tantalize your taste buds. The magic happens in the oven, where the ingredients meld together to create a dish that’s both comforting and gourmet. Join us on a culinary journey with a recipe that promises to elevate your dining experience.
In our cozy household, the Chicken Fricassée with Shallots and Bacon has become a cherished tradition. Picture this: a Sunday evening filled with the enticing aroma wafting from the oven, as my husband eagerly awaits his favorite meal. The golden-brown chicken, the sizzle of bacon, and the sweet fragrance of shallots cooking to perfection—it’s a scene that brings the family together. This recipe isn’t just about nourishing the body; it’s about creating moments that linger in our memories, making it a staple in our home.
Why This Chicken Fricassée:
Unveiling the Culinary Marvel
- Perfectly Balanced Flavors: The marriage of crispy bacon, tender chicken, and caramelized shallots creates a symphony of flavors that dance on your palate.
- Effortless Elegance: Impress without stress—this dish effortlessly combines gourmet appeal with easy preparation.
- Versatile Dining: Whether it’s a family dinner or a special occasion, this Chicken Fricassée suits any dining setting.
- Thyme-Kissed Delight: Fresh thyme adds a fragrant touch, elevating the dish to a new level of culinary excellence.
- Wine-Infused Bliss: A splash of dry white wine enhances the richness, promising a luxurious dining experience.
Ingredients:
- 4 chicken thighs (approximately 900g or 2 lbs), skin-on, bone-in
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 slices bacon, finely sliced
- 2 tbsp (28.5g) unsalted butter, divided
- 2 garlic cloves, peeled and minced
- 8 shallots (about 400g total), peeled and halved (or quartered if too large)
- 7-8 sprigs fresh thyme
- 1/3 cup (79ml) dry white wine
Directions:
- Rinse the chicken thighs under cold water and pat dry. Season with salt and pepper on both sides, letting them rest to near room temperature.
- Preheat the oven to 350°F (180°C).
- In a large oven-safe frying pan over medium-high heat, cook bacon until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.
- Add 1 tablespoon of butter to the pan. Sear chicken thighs, skin-side down, until golden brown. Flip and cook for an additional 6-7 minutes. Transfer chicken to a plate and cover with foil.
- Lower the heat to medium, add another tablespoon of butter, and sauté shallots and garlic until tender and lightly caramelized.
- Return chicken to the pan, pour in white wine, top with bacon and thyme, and season to taste with black pepper. Transfer the pan to the oven for 30 minutes (uncovered).
Notes: For a lighter version, consider using turkey thighs or skinless chicken. Experiment with different types of wine for unique flavor profiles. Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
