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?
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
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,