Name: Chicken Dijon
Prep time: 20 min
Cook time: 20 min
Yield: 3
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 -

Ingredients for - Chicken Dijon

1. 2 slices bacon, halved crosswise

2. 6 bone-in skin-on chicken thighs (about 1 ½ lb.)

3. 1 tsp. kosher salt

4. 1 tsp. Freshly ground black pepper

5. 2 tbsp. butter

6. 1 small yellow onion, finely chopped

7. 6 cloves garlic, crushed

8. 4 medium carrots, cut into 1 ½” chunks

9. 1 tbsp. fresh thyme leaves, plus more for garnish

10. 1/2 tsp. ground white pepper

11. 1/2 tsp. ground coriander

12. 1/4 tsp. freshly grated nutmeg

13. 1/4 tsp. red pepper flakes

14. 3 tbsp. Dijon mustard

15. 1/3 c. white wine (such as Pinot Grigio)

16. 1 c. low-sodium chicken broth

17. 3/4 c. half-and-half

18. 2 tsp. granulated sugar

19. 1 c. frozen green peas

How to cook deliciously - Chicken Dijon

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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