Dijon Chicken

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Serves 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!

Recipe

Serves 4 · Prep 15m · Cook 55m

Ingredients

• 6 Chicken Thigh Cutlets, bone in
• 50g Butter
• 500g baby cocktail potatoes
• 150g bacon
• 1 brown onion, sliced
• 2 garlic cloves, finely chopped
• 1/2 bunch thyme
• 125ml (1/2 cup) Massel Chicken Style Liquid Stock
• 300ml pouring cream
• 2 tbsp Dijon mustard
• Chopped fresh continental parsley, to sprinkle

Method

1. Place the chicken on a board, Season with salt and paint with the mustard.
2. 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
3. Once the chicken is browned, transfer to a plate.
4. 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
5. Nestle the chicken into the potato mixture. Season and scatter over the thyme.
6. Combine the cream, stock and mustard in a jug. Drizzle around the chicken and potatoes
7. Bake for 45 minutes or until potatoes are tender and golden.
8. Serve hot with continental parsley