4 pieces thick cut pepper bacon
4 chicken breasts bone in with skin(or substitute for chicken breast for every 2 thighs)
1/2 cup flour
2 tablespoons of your favorite Italian seasoning (or make your own with dried basil, oregano, rosemary, marjoram, cilantro, thyme and savory mixed in equal parts.)
salt & pepper to taste
a shallot, sliced
1 1/2 cups petite yellow potatoes or a three color mix of fingerling potatoes, cut into halves
1/2 cup white wine
1 cup low sodium chicken stock
Preheat the oven to 350 degrees
In a large oven safe pan cook the bacon, and set aside. (You will want to keep the grease left in the pan)
In a bowl add flour, Italian seasoning and mix.
Salt and pepper the chicken breasts to your liking and then dredge the chicken in the flour and coat well. Place chicken in pan with bacon grease(breast or skin side down first) and braise 5 minutes per side. Remove chicken and set aside with the bacon.
Add onion slices and halved potatoes to the pan and cook until onions are translucent and browning before adding 1/2 cup of wine, deglaze the pan and then add chicken stock. Crumble the bacon and distribute evenly over the top. Bring to a low boil and allow the liquid to reduce a bit, maybe 5-10 minutes.
Add the chicken back into the pan, making room between the potatoes.
Place in the oven to bake for 40 minutes.