Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- ½ cup Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 4 slices thick-cut turkey bacon (diced)
- 2 large shallots (minced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- 1 cup dry white apple vinegar
- 1 cup chicken broth
- ½ cup heavy cream
Instructions
- 1. Season chicken thighs with salt and pepper, then coat with Dijon mustard.
- 2. In a skillet, heat olive oil and cook turkey bacon until golden; set aside.
- 3. Brown chicken thighs on all sides in the same skillet.
- 4. Sauté shallots and garlic until softened; add thyme.
- 5. Deglaze the pan with apple vinegar, scraping up browned bits.
- 6. Stir in flour, chicken broth, and return cooked chicken and bacon to skillet.
- 7. Simmer until chicken is cooked through. Add heavy cream and grainy mustard; mix well.
- 8. Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce (approx. 150g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 135mg