Chicken With Herbs and Herbs
½ Pound Bacon, Chopped
10 Chicken Thighs, Or More To Taste
2 Shallots, Chopped
2 Teaspoons Dried Thyme
1 Teaspoon Dried Rosemary
1 Teaspoons Dried Tarragon
1 Teaspoon Minced Garlic, Or More To Taste
2 Cups Dry White Wine
2 Cups Sliced Cremini Mushrooms, Or To Taste (Optional)
2 Cups Chicken Stock, Or More As Needed
Kosher Salt And Ground Black Pepper To Taste
5 Tablespoon Butter
4 Tablespoon All-Purpose Flour
Step 1 Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
Step 2 Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, tarragon and garlic; cook and stir until fragrant, about 1 minute.
Step 3 Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4 Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes. Serves 4-6; serve with mash potatoes, sautéed spinach, garlic toast and beverage.