Chicken with Bacon and Vinegar

This is another of those recipes from The Accidental Goumet, with an odd name. So, I just call it Chicken with Bacon and Vinegar. I mean, how can I remember something like "Slick Chick" and know where to find it?!?

This is amazingly easy. Naturally, I make it with chicken thighs. When I use bone-in pieces, I find I have to cook it longer than the recipe calls for. When I do that, the sauce reduces a bit and thickens very nicely.

Chicken with Bacon and Vinegar

4 slices bacon

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)

1 large shallot

1/2 cup red wine vinegar

Seasoning to taste

Dice the bacon. Rinse and pat dry the chicken breasts. Peel and mince the shallots.

Sauté the bacon in a large skillet for 3 minutes. Add the shallot and cook for 2 minutes. Add the chicken and sauté until golden - about 5 minutes per side.

Add the vinegar, season to taste, cover, and reduce the heat. Simmer until the chicken is cooked through - about 10 to 15 minutes.