One-pan Chicken & Mustard

  • 8 chicken thighs
  • 1/3 cup Dijon mustard
  • 1/4 tsp paprika
  • 1/4 tsp sea salt
  • Freshly ground pepper
  • 1/2 cup cooked diced bacon
  • 1/2 cup onion, diced
  • 1/2 tsp dried thyme
  • 3/4 cup white wine
  • 2 Tbsp grainy mustard
  • 3 Tbsp olive oil
  • 2-3 Tbsp heavy cream
  • Fresh parsley, for garnish

Combine dijon mustard, paprika, sea salt and pepper in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.

Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion cook until soft. Remove from heat and combine in a bowl with cooked bacon.

Heat 2 Tbsp olive oil in skillet, add chicken and cook over medium-high heat until browned on both sides. Remove from heat and set aside.

Add wine to the hot, empty skillet and scrape well to loosen the brown bits on the bottom. Return chicken, bacon and onions to the pan. Cover and cook over low-medium heat for approximately 15 minutes or until done. Remove chicken from pan and set aside.

Add grainy mustard and cream into skillet sauce and stir until heated through. Spoon sauce over chicken and garnish with parsley.