Tag Archives: bacon

Herbs Provence Chicken One Pan Meal

I make this at least once a month, it’s easy to throw together in 20 minutes after work and then do some relaxing while it’s in the oven. I haven’t run out of things to do with Lavender yet…

You can generally find Herbs de Provence in the spice section of a large grocery store. What’s in Herbs de Provence? Generally Savory, Fennel, Thyme, Rosemary, Marjoram, Basil, Oregano and Lavender flowers… give or take a few of those, depending on the recipe. If you are more adventurous there are many variations of an Herbs de Provence recipe online to explore.



2 pieces Bacon

4-5 Chicken Thighs

1/2 cup Flour

2 tablespoons Herbs de Provence

1 Shallot, diced

1 cup Baby Bella Mushrooms, sliced

6-8 Marble, Fingerling or any small variety Potatoes, cut in half

1 tablespoon fresh Parsley, chopped

1/2 cup Sherry

1 cup Water, hot



preheat oved to 350F

In a small bowl add 1/2 cup flour, herbs de provence and mix.

In a medium sized frying pan cook two pieces of bacon until crispy, remove bacon and set aside.

Dredge chicken thighs in the flour and place in the pan with the bacon grease, cook for 4-5 minutes on each side until nicely braised.Remove chicken from pan and set aside with bacon.

Add Shallot, potatoes and mushrooms to the pan and cook until the onion starts to brown and the mushrooms shrink and release their liquid.

Add sherry to the pan and deglaze, once deglazed add water and simmer 1-2 minutes.

While that is happening crumble the bacon into tiny pieces and add it back into the pan. Sometimes I add the parsley at this stage and sometimes I add it after I take it out of the oven later. Add braised chicken thighs back into pan.

Cover and place in the oven, cook for 40 minutes.

Serve with bacon herb sauce in the pan spooned over the top.

Chicken With Bacon White Wine Sauce


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.



Flavorful Potato Bacon Soup

I’ve never followed a recipe for potato bacon soup, I have always made it from scratch without measuring anything, I have added everything from ale to fresh green beans to roasted pine nuts, don’t be afraid to experiment this is a basic recipe you can add too it depending on what you have on hand. Like a roast this get’s it’s amazing flavor from cooking in the pan before the liquids are added.

Potato Bacon Soup 


6 pieces thick cut bacon

1 onion

3 cloves garlic

3 large golden potatoes

1/2 cup flour

1 quart chicken broth

1/2 bottle ale

1 teaspoon parsley

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup heavy cream



Dice bacon into 1 inch pieces and place in soup pan, cook on medium heat. stirring occasionally until bacon is completely cooked.

While bacon is cooking dice the onion, cut potatoes into 1 inch pieces and roughly chop garlic.

Remove bacon from pan and set aside. Increase heat to medium high and add the onion, potatoes and garlic to the pan with the bacon fat. Stir frequently, scraping the bottom of the pan and continue to cook until onion becomes mostly translucent.

Add flour, parsley, salt and pepper to the potatoes and onions and mix well. Continue to stir constantly until the flour begins to brown, 2-3 minutes.

At this point it should look like this.



As the flour begins to brown reintroduce the bacon and add the quart of chicken broth and half bottle of ale. Reduce heat slightly and bring to a low boil. Cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.  When potatoes are cooked through remove the pan from the heat and mix in 1/4 cup heavy cream.