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**I preferred the chicken thighs in this recipe because of the crispy skin and the flavor and texture of the meat. Bjork preferred the version I made with boneless, skinless chicken breasts. Either can work! The chicken thighs will render more fat, so if you do us chicken thighs, it's not a bad idea to skim the oil off the top of the pan sauce after baking.
3 slices bacon
½ cup flour (I used white whole wheat)
salt and pepper
2 teaspoon herbes de provence
1½ - 2 lbs. chicken thighs with skin**
1-2 tablespoons olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping
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1st Keep
 Shirley_Pheasant
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