Chicken Fricassée with Shallots and Bacon

Steps

1. 2 to 3 hours before cooking, rinse chicken thighs and pat dry. Season both sides with salt and pepper. Let rest until near room temperature. Preheat oven to 350°F (180°C).
2. Heat a large oven-safe skillet over medium-high heat. Cook bacon strips for 6-7 minutes until crisp. Remove bacon, leaving fat in the pan.
3. Add 1 tablespoon butter to the pan. Place chicken thighs skin-side down and cook uncovered for 8-10 minutes until golden. Flip and cook 6-7 more minutes. Transfer chicken to a plate, cover with foil, and keep drippings in the pan.
4. Lower heat to medium and add remaining tablespoon of butter. Add shallots and garlic; cook about 10 minutes, stirring occasionally, until shallots are tender and lightly caramelized.
5. Return chicken thighs to the pan. Pour in white wine, top with bacon and thyme sprigs, and season with extra pepper if desired.
6. Transfer the pan to the oven and cook uncovered for 30 minutes.
7. Remove from oven and serve.