Chicken Provencal

Here's my version of Chicken Provencal. Use a white wine that you like because it will be the base flavor in the dish. Also consider the taste of the shallots and bacon and how those flavors will merge with the wine you select.

Ingredients
4 free range chicken breasts
Salt to taste
Fresh ground pepper to taste
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
5 shallots, quartered
¼ cup of good quality bacon diced to ½ inch pieces
2 cups white wine
2 fresh thyme sprigs
¼ cup capers
1 pint cherry tomatoes, halved or 2 small cans of stewed or plum tomatoes

Season the chicken breasts on both sides with salt and pepper. Place flour in a shallow bowl or small cookie sheet. Add the chicken and toss to coat evenly.

In a large Dutch oven or sauce pan over heat olive oil. Add two chicken breasts. Brown chicken on both sides, 3-5 minutes per side. Transfer to a large plate. Repeat with the two remaining chicken breasts. Add the shallots and bacon to the pan and cook until the onion is golden and the bacon is browned. Reduce heat to very low and add the wine. Bring wine to a low boil and then reduce heat to a simmer. If you are using canned tomatoes, drain the tomatoes and remove any seeds or small pieces. Return the chicken to the pan, add the thyme, capers, and tomatoes and bring to a low boil again. Reduce the heat to simmer and cook covered for 25-30 minutes. Taste midway through cooking and season with salt and pepper as needed. Taste again before serving and add any additional seasoning need.

Servings: 4