I have a host of problems, but a new recipe for cooking chicken isn’t one of them. I love this dish so much. It slaps so hard the day of. However, the next day? Whew – so good. Also, it’s perfect for serving with rice or potatoes and some crusty bread.

Bacon Braised Chicken

6 strips of bacon, cut int pieces

1 1/2 tablespoons of olive oil

For the chicken 

1 whole chicken, cut into pieces

1/4 cup of olive oil

1 teaspoon of Kosher salt

1 teaspoon of black pepper

For the sauce:

1 1/2 tablespoons of olive oil

1/4 cup of diced onion

1/4 cup of diced bell pepper

1/4 cup of diced celery

5 garlic cloves, sliced

Good pinch of salt

1 good pinch of black pepper

1 cup of white wine

Chicken bouillon

Dried fennel

Garlic powder

Herbs de Provence

Dried rosemary

Dried sage

To garnish, parsley

In a skillet, add the olive oil and bacon and cook until the bacon has just cooked through. Remove the bacon and set aside. Meanwhile, toss the chicken with olive oil, salt, and pepper.

In the same pan with the bacon fat, add the chicken in batches until seared on both sides, then set aside. Remove the oil in the bottom of the pan and add 1 1/2 tablespoons of olive oil. Once the oil is hot, add in the onion, bell pepper, celery, and garlic. Cook for a few moments and then season with salt and pepper. 

Once the vegetables are translucent, add in the shite wine and season with chicken bouillon, dried fennel, garlic powder, herbs de Provence, dried rosemary, and dried sage. Be sure to mix well. Once the sauce begins to boil, add the chicken back in. Then, set the oven to 375 and braise the chicken in the oven for about 20 minutes. 

When you’re ready to serve, sprinkle over the cooked bacon and garnish with fresh parsley.