- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 4 ounces slab bacon, cut into 1/4-inch lardons
- 8 bone-in, skin-on chicken pieces (such as breasts, thighs, and drumsticks; about 3 pounds total)
- Kosher salt and black pepper
- 4 shallots, peeled and halved
- 1 1/2 cups dry white wine
- 1 1/2 cups low-sodium chicken broth
- 2 teaspoons white wine vinegar
- Chopped fresh chives, for serving
- Mash the butter and flour into a smooth paste in a small bowl; set aside.
- Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring frequently, until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; reserve the pot.
- Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken to the reserved pot and cook, skin-side down, in 2 batches, until the skin is crisp, 6 to 8 minutes per batch. Transfer to a separate plate.
- Pour off all but 3 tablespoons of the fat from the pot; reserve the pot. Reduce heat to medium. Add the shallots to the reserved pot and cook until golden brown, 4 to 6 minutes. Add the wine and cook until syrupy, 8 to 10 minutes. Add the broth and bring to a simmer. Whisk in the butter mixture.
- Return the chicken to the pot, skin-side up. Simmer, uncovered, until an instant-read thermometer inserted into the thickest piece (avoiding the bone) registers 165° F, 25 to 35 minutes. Add the vinegar.
- Serve the chicken with the chives and reserved bacon.