Skillet Chicken in white wine with heirloom tomatoes
Pan seared chicken cooked with bacon in white wine and served with thin slices of heirloom tomatoes, creamy mozzarella and fresh basil.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Weeknight Dinners
Servings: 6
Author: the communal feast
- 6-8 chicken thighs
- 4 slices thick cut bacon
- 1/2 cup white wine
- 1 TBS butter
- 1 TBS olive oil
- salt and pepper
- 2-3 heirloom tomatoes
- 250 g fresh mozzarella
- fresh basil leaves
Cut bacon into bite sized pieces. Heat a large non-stick skillet over medium heat. Cook bacon for a few minutes until softened, add the olive oil and butter to the same pan.
Pat dry the chicken and season both sides with salt and pepper. Place skin side down into the skillet and let cook for 10 minutes until skin begins to golden. Once chicken is nicely browned, flip and cook an additional 5 minutes. Stir in the white wine and baste the chicken with the liquid as it cooks. Cook for an additional 5 minutes. Turn off the heat, and top each pieces of chicken with thin slices of tomato and mozzarella. Let sit and allow the cheese to melt slightly.
Serve immediately topped with lots of fresh chopped basil. Enjoy!