We’ll always say yes to a creamy
chicken dinner, and the classic chicken Dijon is no exception. Paired with a creamy white wine and Dijon mustard-based sauce, this chicken and veggies dish lets you wine and dine all in one bite. Most chicken Dijon recipes call for breast meat, but skin-on bone-in dark meat is always the better option for a saucy dish like this one; the chances of overcooking the meat are much lower. In the vein of chicken scallopini and our fan fave one-pan chicken & gnocchi, this dish is an ultra-creamy affair with simple seasoning, best if served over cooked rice, angel hair pasta, or crusty sourdough bread so that you have something to soak up every last bit of deliciousness.
Ingredients
- 2slices bacon, halved crosswise
- 6bone-in skin-on chicken thighs (about 1 ½ lb.)
- 1 tsp.kosher salt
- 1 tsp.freshly ground black pepper
- 2 tbsp.butter
- 1small yellow onion, finely chopped
- 6cloves garlic, crushed
- 4medium 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
-
- Step 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.
- Step 2Return 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.
- Step 3Return 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.
- Step 4Add 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.
- Step 5Garnish with more thyme, a squeeze of lemon, and crushed cooked bacon before serving.
- Step 1
