Creamy Mustard Chicken With Bacon Sauce

Christine Ma
by Christine Ma
6 servings
45 min

Recently, I have been adding herbs to my plant collection and it has been the best decision yet. Imagine preparing a dish only to realize that you forgot to buy mint or parsley. Well, now I can just go to my balcony and pick fresh herbs anytime I want. And, homegrown herbs just taste so much better! Motivated to use my abundant lemon thyme plant, I decided to whip up a creamy mustard chicken with bacon sauce. This dish is simple to prepare but it packs a punch of flavor. Comfort food at its best!

ingredients for the sauce

finished bacon sauce

seared chicken

Creamy Mustard Chicken With Bacon Sauce
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

  • 6 ounces bacon, cut into bite-size chunks
  • 1 medium onion, diced
  • ½ tsp salt
  • 1 cup chicken broth
  • 1 tsp fresh thyme
  • 2 tbsp heavy cream
  • 2 tbsp stone ground mustard
  • 6 chicken drumsticks or thighs
  • ½ cup flour for dredging
  • salt and pepper
Instructions

Heat a large saute pan over medium-high heat. Add the bacon pieces and cook until crispy, about 5 minutes. Remove the bacon from heat and drain all but 1 tbsp of the fat. Reserve the remaining bacon drippings.
Add the chopped onion and season with ½ tsp salt. Reduce heat to medium and cook until caramelized, about 20 minutes. If the pan becomes too dry, add a little bit of water.
Add 1 cup chicken broth and 1 tsp fresh thyme to the caramelized onions. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes.
Meanwhile, make the chicken. Coat the chicken in flour, shaking off the excess. Season both sides with salt and pepper. Heat 1 tbsp of the reserved bacon drippings in a saute pan over medium heat. Add the chicken and cook until golden brown on both sides. Remove the chicken from the pan and put in the pan with the sauce. Cover the pot and continue to simmer until the chicken is fully cooked. Remove the chicken and keep warm.
Add the heavy cream and stone mustard and stir to combine. Season the sauce with salt and pepper and pour over the chicken. Sprinkle the cooked bacon on top and serve immediately.
Christine Ma
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