I decided to make this recipe because it claimed to be a one-pot meal, and I’m all for ease; that being said, it’s really just a main dish and does not include any sides! So I made honey-and spice-roasted carrots to accompany the dish (though if you wanted something richer, I’d recommend the sour cream mashed potatoes I tried earlier last month). I found the chicken too salty, though, so I think you should taste the sauce before adding any salt – this may also depend on what kind of mustard you are using. Other than that, it was really good!
¾ cup Dijon mustard, divided
½ tsp. smoked paprika
salt and pepper, to taste
6 boneless skinless chicken thighs or breasts
6 slices thick cut bacon, diced
1 cup dry white wine, such as Sauvignon Blanc
1 Tbsp. whole grain mustard
3 Tbsp. lactose-free cream (or soy creamer)
6 sprigs fresh thyme
Combine ½ cup of the mustard, the paprika, and the salt and pepper to taste in a shallow bowl.
Fully coat each chicken thigh in the mustard mixture. If using chicken thighs, be sure to get in all the nooks and folds. Place the coated chicken in 2 large ziploc bags and place in the fridge for a minimum of 2 hours.
When ready to cook, remove the chicken from the fridge and set aside.
Add the diced bacon to a large skillet over medium/high heat. Stir as it cooks, until fully crisp and done. Set aside and allow to drain on a paper towel; leave the bacon grease in the skillet.
Place the chicken in the empty pan and brown each side for 4-5 minutes (the chicken doesn't need to be all the way done). Remove from the pan and set aside with the bacon.
Add the wine to the pan and scrape the bottom with a wooden spatula to deglaze. Whisk in the remaining mustard, the whole grain mustard, and the cream. Add back in the chicken, bacon and toss in the fresh thyme.
Reduce the heat to low and cook for 15-20 minutes or until the chicken is fully cooked and the sauce is reduced to your liking.