Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- ½ cup Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 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
- Season chicken thighs with salt and pepper, then coat with Dijon mustard. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Cook diced turkey bacon until golden brown; set aside.
- Brown the chicken thighs on both sides in the same skillet for about 4-5 minutes per side; remove from skillet.
- Sauté shallots in the remaining oil until softened; add garlic and thyme.
- Deglaze the pan with apple vinegar, scraping up browned bits, and cook until mostly evaporated.
- Stir in flour, add chicken broth, and bring to a boil.
- Return chicken and turkey bacon to the skillet; cover and simmer until chicken reaches an internal temperature of at least 165°F.
- Stir in heavy cream and grainy mustard, mixing well until sauce thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce (approx. 200g)
- Calories: 410
- Sugar: 2g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 140mg