One Skillet Chicken Thighs with Dijon Mustard Sauce
Recipes Chicken Main Dish Quick and Easy
Description
This delicious dish is simple and quick to make on those busy weeknights but is good enough for when company comes. Serve it with mashed potatoes, rice or pasta and a side salad or a vegetable.
Ingredients
6 bone-in, skin-on chicken thighs
Dijon Mustard Sauce:
1/3 c. Dijon mustard
1/4 t. paprika
1/4 t. salt
freshly ground black pepper
1/3 c. bacon, diced
1/3 c. onion, diced
1 t. fresh thyme leaves or 1/2 t. dried thyme leaves
2 T. olive oil
3/4 c. white wine
2 T. grainy mustard
2 T. heavy whipping cream
more fresh thyme leaves, for garnish
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 375 degrees.
In a large bowl, stir together Dijon mustard, paprika, salt and pepper; add chicken to bowl; toss to coat. Let stand in the bowl while heating a large ovenproof skillet over medium-high heat.
Add bacon to skillet; cook, stirring until bacon starts to brown; remove bacon to a small bowl. Leave 1 T. bacon fat in the skillet; remove the excess. Add onion to the skillet; cook, stirring, until soft, about 3 minutes. Add thyme leaves; cook, stirring, about 1 minute. Transfer the onion to the bowl with the bacon.
Add the olive oil to the skillet; heat; add the chicken thighs, skin side down. Cook over medium-high heat until golden brown; flip over; brown the second side. Place skillet with the chicken into the oven; cook for 10-15 minutes, or until chicken is cooked through.
When chicken is cooked through, remove skillet from oven; transfer chicken to a plate/platter. Place skillet back on the stove-top over medium heat until hot; add wine; cook, stirring to scrape up any browned bits, for about 1 minute. Add the grainy mustard and cream; stir to combine. Return the chicken, bacon and onion to the skillet; cook with the sauce until chicken is warm. Season with salt and freshly ground pepper.
Serve garnished with fresh thyme leaves.
4-6 servings.