Pan Seared Chicken Thighs with Pan Sauce

Made with just a few ingredients, these chicken thighs are loaded with flavor from bacon and shallots and super easy to make!

Pan Seared Chicken Thighs with Pan Sauce

Chicken, Bacon and Shallots:
  1. 2 tablespoons olive oil
  2. 1.5 lb. chicken (skin-on bone-in - about 5-6 pieces)
  3. 5 slices bacon
  4. 4 shallots sliced

For the wine sauce/gravy:
  1. 1 tbsp butter
  2. 1 tbsp flour
  3. 3/4 cup sodium free chicken broth (adjust salt if not sodium free)
  4. 1/4 cup dry white wine

Seasoning Mixture:
  1. 2 teaspoons Italian Seasoning (thyme, oregano, etc.)
  2. 1/4 teaspoon red pepper flakes
  3. 1/2 teaspoon paprika
  4. 1 teaspoon salt

  • Preheat the oven to 400 degrees.
  • PREPARATION: Combine spices listed in the seasoning mixture: Italian seasoning, red pepper flakes, paprika and salt in a large mixing bowl. Add chicken thighs to the bowl and rub the mixture on the chicken skin. Set aside. Cut the bacon into small pieces and set aside. Slice shallots thinly and set aside.
  • BACON AND SHALLOTS: Heat 1 tablespoon of olive oil in a cast iron skillet over medium high heat. Fry bacon pieces for 5-6 minutes, stirring occasionally. Remove from the pan. Add shallots to the hot bacon grease/olive oil in the pan and saute for 5-6 minutes on medium high heat until softened. Remove from the pan as well.