Chicken Dijon

Chicken Dijon

from delish.com
65 min
3 servings

Most Chicken Dijon recipes call for breast meat, but skin-on bone-in dark meat is almost always the better option for a saucy dish like this one.

Ingredients

  • 2 slices bacon, halved crosswise
  • 6 bone-in skin-on chicken thighs (about 1 ½ lb.)
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 tbsp. butter
  • 1 small yellow onion, finely chopped
  • 6 cloves garlic, crushed
  • 4 medium carrots, cut into 1 ½” chunks
  • 1 tbsp. fresh thyme leaves, plus more for garnish
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. ground coriander
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. red pepper flakes
  • 3 tbsp. Dijon mustard
  • 1/3 c. white wine (such as Pinot Grigio)
  • 1 c. low-sodium chicken broth
  • 3/4 c. half-and-half
  • 2 tsp. granulated sugar
  • 1 c. frozen green peas

Directions

  1. 1

    In a large pan over medium heat, cook bacon until golden, about 6 minutes. Transfer bacon to a plate and crush into pieces when cool. Keep 1 tablespoon bacon fat in the skillet, reserving remaining fat for later.

  2. 2

    Return pan to medium-high heat and add chicken skin-side down. Season with salt and pepper, and cook until skin is deeply golden, about 7 minutes. Flip and cook for 3 minutes more. Transfer to a plate.

  3. 3

    Return pan to medium-high heat. Add butter and reserved bacon fat. Add onion, garlic, carrots, thyme, white pepper, coriander, nutmeg, and red pepper flakes. Cook, stirring frequently and scraping up any brown bits on bottom of pan, until onions begin to turn translucent, 6 to 8 minutes. Stir in mustard until evenly combined, then add wine and cook until mostly reduced, 2 to 3 minutes.

  4. 4

    Add broth, half-and-half, and sugar, and bring to a simmer. Return chicken to pan and continue simmering until sauce is thick and silky, 12 to 15 minutes. Add peas and cook until warmed through.

  5. 5

    Garnish with more thyme, a squeeze of lemon, and crushed cooked bacon before serving.