Prep time: 15 minutes + 2 hours to let the meat marinade
Cooking time: 30 -35 minutes
Serves: 4 -6 (depending on how hungry you are)
- 3/4 cup Dijon mustard
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 6 boneless skinless chicken thighs (or breasts), whichever is your favourite
- 6 rashers of bacon, diced (optional)
- 1 cup dry white wine
- 1 tbsp whole grain mustard
- 3 tbsp heavy cream
- 6 sprigs fresh thyme
Mix 1/2 cup of the Dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.
Fully coat each chicken thigh in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds. Place the coated chicken in 2 large ziplock bags and place in the fridge for a minimum of 2 hours. (you can skip this step but the longer it marinates the better!)
When ready to cook, remove the chicken from the fridge and set aside.
If adding bacon, add the diced bacon to a large skillet over medium/high heat. Stir as it cooks, until fully crispy and done. Set aside and allow to drain on a paper towel. Leave the bacon grease in the skillet.
Place the chicken in the empty pan and brown each side for 4-5 minutes. The chicken doesn’t need to be all the way done. Remove from the pan and set aside with the bacon.
Add the wine to the pan and scrape the bottom with a wooden spatula. That’s where all the good flavour lives!
Whisk in the remaining dijon, the whole grain mustard, and the heavy cream. Add back in the chicken, bacon and toss in the fresh thyme.
Reduce the heat to low and cook for 15-20 minutes or until the chicken is fully cooked and the sauce is reduced to your liking.
Serve and enjoy!