Sundays are for family. As we all get older this becomes harder and harder however. This recipe, part of my Sunday Family Dinner series, will hopefully make the kids want to come back home on a Sunday and enjoy not only some great food, but catch up with the family! Read on for an easy one-dish chicken recipe that boasts the additional flavor of white wine, Vidalia onions and bacon!



  • 4 slices bacon
  • ½ cup flour
  • salt and pepper
  • 1 Tsp. Tastefully Simple’s Onion Onion Seasoning
  • 1 Tsp. Tastefully Simple’s Spinach and Herb Seasoning
  • 4 chicken thighs with skin
  • 1-2 tablespoons olive oil
  • 1/2 Cup sliced Vidalia Onion
  • ½ Cup white wine (sweet)
  • 1 cup chicken broth


The Recipe

First step is to prepare the bacon. Earlier in the day we prepared some bacon to be used in a grilled cheese sandwich so I also made the bacon for this meal at the same time. Normally I just fry up the 4 slices of bacon in my cast iron skillet on the stove, remove and cut into pieces about an inch wide. Leave the bacon grease in the skillet.

Next step is to brown the chicken. First in a shallow dish, or pie pan, mix up the flour, salt, pepper and seasonings and coat each piece of chicken well.

While still on your stove top, pan fry both sides of the chicken thighs in the remaining bacon grease. You are not cooking them, just getting them brown as they will cook out on the grill. Once they are golden brown, remove and set aside while you prepare the sauce.

In your skillet with the remaining bacon grease that is left, add the olive oil and sliced onions and saute for a few minutes till the onions become tender and slightly translucent. Add the wine and chicken broth and let it get happy for 5 minutes or so. Next, place the chicken back in the skillet and out on the grill!

Place the skillet in the middle of your grill (on my grill I can set it directly at 350°) but this recipe can certainly be done on any gas or charcoal grill as well using indirect heat or low direct heat. Grill until the chicken pieces hit 180° which is about 30-40 minutes. Baste every 10 minutes. About the time that the chicken hits the target temp there will only be a little of the sauce left. The very last ten minutes the skin will start to crisp up a bit so if there is any sauce left, hold off on basting the last ten or so.

Pile the remaining bacon and onions on the top of the skillet chicken thighs and serve with your favorite starch and veggies.

That’s a wrap! Breakfast, lunch and dinner, all on my Lodge brand Cast Iron Skillet!