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Chicken Fricassée with Shallots and Bacon
Ingredients
  • 4 chicken thighs, skin-on, bone-in
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 2 slices bacon, cut in fine strips
  • 2 tbsp (28.5g) unsalted butter, divided
  • 2 garlic cloves, peeled and minced
  • 8 shallots (about 400g total), peeled and cut in half (or quarters if too big)
  • 7 to 8 sprigs fresh thyme
  • ⅓ cup (79ml) dry white wine
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