Creamy Mustard Chicken

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5 from 8 votes

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: People

Calories: 2348kcal

Author: Chef Jack Ovens

Ingredients

2 Tbsp (40ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Brown (Yellow Onion), Diced
2 tsp (5g) - Flat Leaf Parsley, Roughly Chopped
4g (5 Sprigs) - Thyme, Roughly Chopped
5 - Garlic Cloves, Minced
200g (7oz) - Streaky Bacon, Diced
1kg (2.2lb) - Chicken Thigh, Bone Out
80ml (2.7floz) White Wine
500ml (16.9floz) - Thickened Cream (Pouring Cream/Whipping Cream)
2 1/2 Tbsp (60g) - Dijon Mustard
1/2 Cup (50g) - Parmesan Cheese, Grated
80g (2.8oz) - Fresh Baby Spinach
Seasoning to Taste

Instructions

Place a large heavy-based pot or pan over medium-high heat. Once hot pour in 1 Tbsp (20ml) of olive oil & add in the chicken thighs, do in batches if need be. Sear for 7 minutes on either side & season with salt & pepper. Remove from the pan & place into a bowl or on a plate to rest.
In the same pot, add in the remaining oil & bacon. Fry the bacon for 3 minutes, stirring frequently or until golden brown. Remove the bacon from the pot with a slotted spoon, place it into a separate bowl & leave the bacon fat in the pot for added flavour.
Add in the clarified butter & allow to melt. Add in the diced onion & saute for 3 to 4 minutes or until golden & translucent. Once golden, add in the chopped parsley, roughly chopped thyme & minced garlic, saute for 15 seconds.
Pour in the wine (or vegetable or chicken stock) to deglaze & allow to reduce for 1 minute, stirring the whole time. Add in the cream & dijon mustard, mix it well & bring the sauce to a simmer. Once simmering, add in the grated parmesan cheese & season to taste, mix well. Turn heat to low & simmer for 7 minutes, stirring frequently.
7 minutes later, add in the chicken thighs & bacon, along with the resting juices in the bowl. Mix through well to evenly distribute the bacon & cover the chicken in the sauce, continue simmering for 7 minutes. Add in the baby spinach & mix through for 1 minute or until wilted. Turn off the heat.
Serve & garnish with grated parmesan cheese, cracked black pepper & roughly chopped flat leaf parsley. Dig in.