Recipe developed by: Renée Kohlman from Sweetsugarbean
These chicken thighs are full of flavour. The meat not only falls off the bone, but the sauce, oh the sauce, is incredibly delicious. The mushrooms cook down in the creamy sauce, punctuated with Dijon, lemon juice, and paprika. It’s perfect when lapped over a bed of mashed potatoes or pasta. This is comfort food done right.
Preheat the oven to 375 °F. Warm a large 10-inch (25 cm)ovenproof skillet over medium heat. Add the bacon and cook until crisp. Remove from the skillet with a slotted spoon and place onto a paper-towel lined plate. There should be about 1 Tbsp (15 mL) of bacon fat in the skillet. If not, add some canola oil.
Pat the chicken dry. Season generously on both sides with salt and pepper. Cook the chicken thighs on both sides for about 4-5 minutes. The chicken is ready to be flipped when it releases easily from the pan. Once browned, remove the chicken to a plate.
Stir the onions, mushroom, garlic, and thyme leaves into the hot skillet. Cook over medium-high heat for about 5 minutes, until most of the liquid is gone. Season with a little salt and pepper. Stir in the white wine or sherry and cook until most of the liquid has reduced. Stir in the chicken stock, whipping cream, Dijon, lemon juice, mustard powder, and paprika. Bring to a boil over high heat and simmer for 2 minutes
Add the chopped bacon and chicken thighs back into the skillet. Stir well to coat with the sauce. Bake uncovered for 25-35 minutes, depending on the size of your chicken thighs. A meat thermometer placed in the thickest part of the thigh should register 165° F.
Remove the skillet from the oven. Let the chicken rest for 10 minutes before serving. Sprinkle with chopped parsley and yellow mustard seeds, if you like.
Can use dried (or fresh) rosemary instead of thyme.
Can use grainy Dijon instead of smooth.
Serving Size 1 Thigh 1/2 cup sauce
Servings 6
- Amount Per Serving
- Calories 210
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 4.5g23%
- Cholesterol 110mg37%
- Sodium 490mg21%
- Potassium 251mg8%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375 °F. Warm a large 10-inch (25 cm)ovenproof skillet over medium heat. Add the bacon and cook until crisp. Remove from the skillet with a slotted spoon and place onto a paper-towel lined plate. There should be about 1 Tbsp (15 mL) of bacon fat in the skillet. If not, add some canola oil.
Pat the chicken dry. Season generously on both sides with salt and pepper. Cook the chicken thighs on both sides for about 4-5 minutes. The chicken is ready to be flipped when it releases easily from the pan. Once browned, remove the chicken to a plate.
Stir the onions, mushroom, garlic, and thyme leaves into the hot skillet. Cook over medium-high heat for about 5 minutes, until most of the liquid is gone. Season with a little salt and pepper. Stir in the white wine or sherry and cook until most of the liquid has reduced. Stir in the chicken stock, whipping cream, Dijon, lemon juice, mustard powder, and paprika. Bring to a boil over high heat and simmer for 2 minutes
Add the chopped bacon and chicken thighs back into the skillet. Stir well to coat with the sauce. Bake uncovered for 25-35 minutes, depending on the size of your chicken thighs. A meat thermometer placed in the thickest part of the thigh should register 165° F.
Remove the skillet from the oven. Let the chicken rest for 10 minutes before serving. Sprinkle with chopped parsley and yellow mustard seeds, if you like.
Can use dried (or fresh) rosemary instead of thyme.
Can use grainy Dijon instead of smooth.