Creamy Dijon Chicken Thighs with Bacon and Potatoes is a complete meal in one pot. Perfect for a hearty, comforting meal on a chilly evening curled up by the fire. Bacon, Spinach, White Wine, Cream, what more could you ask for?
The method.
This recipe as written is a complete meal in one pot. You could however skip the potatoes and serve with a side of rice or mashed potatoes or whatever you might like.
Browning the bacon, chicken, and potatoes before cooking them all together is essential to a successful dish. This assures a good depth of flavor and textures in the finished product. I typically like to do the final step of cooking everything together in the oven, but you can also do it over the stove on low heat to maintain a simmer if you prefer. The main difference being that the oven heats from all sides, and the stove heats from the bottom, so I tend to prefer the even heat the oven provides. I find that the chicken cooks through more evenly that way, but I've made it both ways with no issues.
Creamy Dijon Chicken Thighs with Bacon and Potatoes
Creamy Dijon Chicken Thighs with Bacon and Potatoes is a complete meal in one pot. Perfect for a hearty, comforting meal on a chilly evening curled up by the fire. Bacon, Spinach, White Wine, Cream, what more could you ask for?
- Total Time: 1 hour 30 minutes
- Yield: Serves 4-6 1x
- Category: Chicken
Ingredients
2 tablespoons canola oil, plus more as needed
Salt and pepper
2 pounds boneless skinless chicken thighs, about 6-8 thighs
6 slices bacon, chopped into ½-inch pieces
5-6 yellow potatoes, cut into 1-inch cubes
1 medium onion, chopped fine
4 cloves garlic, chopped fine
½ teaspoon salt
¼ teaspoon black pepper
12 ounces frozen spinach, thawed and drained (or 1 cup of chopped fresh spinach leaves)
1 tablespoon Italian flat-leaf parsley, plus more for serving
½ teaspoon rosemary
½ teaspoon thyme
2 tablespoons all-purpose flour
½ cup dry white wine, such as sauvignon blanc
1 ½ cups chicken stock
1 teaspoon chicken bouillon paste (Better Than Bouillon brand works well)
½ cup heavy cream
2 tablespoons Dijon
½ cup grated Parmesan
Instructions
Preheat oven to 375°F.
Season the chicken thighs with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear the chicken thighs in batches, until browned, about 5 minutes per batch. Transfer to a plate and set aside. (Chicken does not need to be cooked through yet.)
While the chicken is browning: In a large Dutch oven, brown the bacon over medium heat. Transfer cooked bacon to a plate, reserving 2 tablespoons of the fat in the pot. Add potatoes to the pot, cooking over medium-high heat until browned but not cooked through. Transfer potatoes to a plate and set aside.
If needed, add 2 tablespoons oil to the pot (otherwise there may be enough bacon fat left from cooking the potatoes.) Add onions and garlic to the pot, sautéing over medium heat until soft and lightly golden, about 7 minutes.
Add spinach, parsley, rosemary, thyme, salt, and pepper. Sauté until spinach is soft and some of the moisture has evaporated, about 2 minutes. Stir in the flour and cook 2 more minutes.
Carefully add white wine to the pot, scraping the bottom of the pot with a wooden spatula to loosen any browned bits. Bring to a simmer and cook until reduced by half.
Add chicken stock and bouillon paste, stirring to combine. Bring to a simmer, then add cream, Dijon, and Parmesan. Simmer a few minutes until thickened slightly and Parmesan has melted. Taste and adjust seasoning as needed.
Return potatoes, bacon, and chicken thighs to the pot. Cover with lid and cook on center rack of preheated oven for 20-30 minutes or until chicken and potatoes have cooked through.
Serve immediately with additional parsley, if desired.
Keywords: dijon chicken thighs, creamy dijon chicken,
Comments
No Comments