Dijon Chicken
Servings: 4
Experience deliciousness with this Dijon Chicken! Sear juicy bone-in thighs, then combine with tender baby potatoes, crispy bacon, and garlic. Drizzle with a creamy Dijon sauce and bake to perfection. A flavorful one-pan dish that's perfect for any occasion!
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Ingredients
- 6 Chicken Thigh Cutlets bone in
- 50 g Butter
- 500 g baby cocktail potatoes
- 150 g bacon
- 1 brown onion sliced
- 2 garlic cloves finely chopped
- 1/2 bunch thyme
- 125 ml Massel Chicken Style Liquid Stock
- 300 ml pouring cream
- 2 tbsp Dijon mustard
- Chopped fresh continental parsley to sprinkle
Instructions
- Place the chicken on a board, Season with salt and paint with the mustard.
- Heat a frypan and add a good amount of extra virgin olive oil. Place the chicken, skin-side-down in the dish. Cook for 3-4 minutes or until golden. Turn and cook for a further 2 minutes to seal
- Once the chicken is browned, transfer to a plate.
- Return the pan to the heat. Add the butter and cook until foamy. Add the potato, bacon, onion and garlic and cook, stirring, for 5 minutes
- Nestle the chicken into the potato mixture. Season and scatter over the thyme.
- Combine the cream, stock and mustard in a jug. Drizzle around the chicken and potatoes
- Bake for 45 minutes or until potatoes are tender and golden. Serve hot with continental parsley