You are currently browsing the tag archive for the ‘chicken with bacon’ tag.

  • Ingredients
  • 1/3 cup Dijon mustard
  • 1/4 tsp. paprika, sweet or smoked
  • 1/4 tsp. salt
  • Dash pepper
  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup diced bacon (or pancetta)
  • 1/2 cup diced onion
  • 1/2 tsp. dried thyme (or 1 tsp. fresh)
  • 3/4 cup white wine
  • 2 Tbsp. grainy mustard
  • 2-3 Tbsp. heavy cream

In a large bowl, stir together Dijon mustard, paprika, salt, and pepper. Stir the chicken thighs around in the bowl, so that they are fully covered with marinade. Set aside.

In a skillet, fry the bacon until it starts to brown. Remove it from the pan and set aside. Discard all except about a tablespoon of the bacon fat, or add olive oil if you used pancetta or a dry bacon. Add onion to the skillet and stir-fry until soft. Stir in the thyme and cook for another minute or so. Remove the onion/thyme mixture to the bowl with the bacon.

If the skillet requires more fat, add olive oil. Over medium-high heat, add half the chicken and brown it on both sides. Remove chicken from skillet to a plate and set aside. To the skillet, add more olive oil if necessary, and add the second batch of chicken to brown on both sides. Remove from skillet and set aside.

Add the wine to the hot skillet. Stir and scrape up as many brown bits as you can. Add the chicken, bacon, and onions to the skillet with the wine. Cover the skillet and cook for about fifteen minutes, turning the chicken every once in awhile. Check the chicken for doneness and cook until it’s cooked through.

Remove the chicken to a serving platter. Stir grainy mustard and cream into the sauce in the pan. Heat through. If it’s too thick, add a little warm water. Spoon the sauce over the chicken.

NOTES: I don’t know what it is about this recipe, probably the bacon, but it is super yummy! The recipe originates with Jennifer at Seasons and Supper. She recommends serving with potatoes or pasta. I usually serve this with Twice-baked Cauliflower and a salad. What you see pictured is the recipe using only 6 chicken thighs and, instead of plating it at the end, I put the thighs back into the sauce in my skillet and served it from there. I use Spanish smoked paprika and it’s sublime. I have marinaded the chicken for minutes and for longer than an hour. I’m not sure it makes a difference. There is a lot of fat rendered into the sauce from the chicken. This does not bother me, but it may you.