Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground pepper, to taste
- ½ cup Dijon mustard
- 1 tablespoon extra-virgin olive oil, divided
Other Proteins
- 4 slices turkey bacon, diced
Vegetables and Aromatics
- 2 large shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
Liquids & Thickening
- 2 cups chicken broth (divided as 1 cup + 1 cup)
- 2 teaspoons flour
- ½ cup heavy cream
Seasonings & Garnishes
- 2 tablespoons grainy mustard
- ¼ cup chopped parsley
- Thyme sprigs for garnishing
Instructions
- Coat the Chicken: Place the chicken thighs in a bowl. Season with salt and freshly ground pepper. Add the Dijon mustard and rub it thoroughly onto the chicken thighs until well coated. Set aside to marinate.
- Cook Turkey Bacon: Heat 1 teaspoon of olive oil in a large skillet with a lid, braiser, or Dutch oven over medium-high heat. Add the diced turkey bacon and cook until lightly browned, about 4–5 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Add more olive oil to the pan if needed.
- Brown the Chicken: In the same skillet, add the mustard-coated chicken thighs. Brown the chicken on all sides, about 4–5 minutes per side, until golden brown. Remove the chicken from the pan and set aside with the turkey bacon.
- Sauté Aromatics: Add the remaining olive oil and sauté the minced shallots in the skillet until softened, approximately 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add fresh thyme leaves and mix to combine.
- Deglaze and Simmer: Pour in 1 cup of chicken broth to deglaze the pan, scraping up all the browned bits from the skillet bottom with a wooden spoon. Let the broth simmer until slightly reduced, around 3–4 minutes.
- Thicken the Sauce Base: Stir in the flour to combine well. Then pour in the remaining 1 cup chicken broth and bring the mixture to a boil.
- Simmer Chicken and Bacon: Return the browned chicken thighs (skin side up), turkey bacon, and any accumulated juices to the skillet. Lower the heat to medium-low, cover, and let it simmer until the chicken is cooked through to an internal temperature of 165ºF, about 15–20 minutes.
- Finish the Sauce: Stir in the heavy cream and grainy mustard, mixing until fully combined. Raise the heat to medium and allow the sauce to boil until thickened to your desired consistency.
- Season and Garnish: Taste the sauce and adjust the seasoning with salt and pepper if needed. Stir in the chopped parsley. Serve the chicken garnished with fresh thyme sprigs.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness in this recipe.
- Turkey bacon adds a smoky, savory element without overpowering the dish.
- Searing the chicken before simmering helps lock in juices and develop a rich crust.
- Ensure the chicken is cooked to an internal temperature of 165ºF for food safety.
- The sauce thickens as it simmers; adjust the cream amount if you prefer a thinner or thicker sauce.
- Serve with rice, mashed potatoes, or crusty French bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
