Chicken Dijonnaise

Chicken Dijonnaise - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Creamy Chicken Mustard with Bacon, Garlic Cooked in one Pan!

Look at this Creamy Chicken Mustard with Bacon, Garlic Cooked in one Pan!

A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!

It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.

The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.

If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.

Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!

Ingredients

6 x chicken thighs (No skin or bones, 2lb -1 kg)
6oz -170 g smoky bacon
1 tsp smoked paprika
½ cup olive oil
2 shallots (Finely chopped)
3-4 cloves garlic
3-4 sprigs of thyme or half tsp dried.
½ cup dry white wine
1 ½ cups heavy cream (Thickened)
3 tsp Dijon mustard
½ cup chicken stock
2 cups baby spinach leaves

Steps

Step 1
Coat chicken pieces in a little olive oil. Season chicken with smoked paprika, salt and pepper. Mix well for even coating.
Step 2
In a large pan on medium-high heat, add enough olive oil to cover bottom of pan, and fry chicken on each side, until brown and cooked through about four minutes each side, depending on thickness. Transfer to a plate and set aside.
Step 3
To the same pan, add the bacon and fry until slightly crispy. Add the chopped shallots and sweat until soft. Add minced garlic and thyme, cook 30 seconds. Deglaze pan with white wine and bring to a simmer, reduce by half.
Step 4
Add chicken stock, mix in mustard, and pour in cream. Bring to a simmer, reduce until the sauce has the right thickness. Taste for seasoning, adjust with salt and pepper.
Step 5
Return chicken to the skillet. Add the spinach leaves, mix into the sauce until wilted. Serve immediately.

Recipe tags: poulet

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