Pan-Fried Chicken with Creamy Dijon Sauce

creamydijonchicken Pan seared, crispy, juicy chicken thighs in a smooth and creamy garlic Dijon sauce with fried bacon, spinach and parmesan. Chicken thighs are easy to make without worrying too much about drying out the meat. They are juicy, flavourful and so versatile they go with absolutely anything. Dijon adds amazing flavour to a creamy sauce. If you're hesitant, start with 1 Tbsp.. Don't taste test it straight away as it is quite strong and may throw you off. Give it time to dissolve through the sauce, add the rest of your ingredients, then taste test. You may like it at this point and wish to leave it, or you can add the extra Tbsp. as suggested in the recipe for a deeper flavour.

Chicken:
2 lbs chicken thighs, skinless and boneless (1 kg)
1 tsp. Seasoning Salt
¼ tsp. black pepper, freshly ground
5 oz bacon (150 g)

Sauce:
2 Tbsp. butter
1 onion
4 cloves garlic, minced
1 Tbsp. fresh parsley, chopped
1 tsp. dried thyme and rosemary
⅓ cup dry white wine, such as; Pinot Grigio/Gris, Sauvignon Blanc, Riesling or chicken stock/broth
1½ cups half-and-half cream
2 Tbsp. Dijon mustard
½ tsp. chicken bouillon powder (substitute with salt or stock powder)
½ tsp. black pepper, freshly ground
¼ cup Parmesan cheese
2 cups baby spinach leaves

Season chicken with seasoning salt and pepper.

Heat 1 Tbsp. of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.

To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 Tbsp.

Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.

Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.

Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.

Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.

Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

Makes

Cook's Notes:

Use skinless, boneless chicken thighs for the best flavour and results. You can also use breasts if you wish.
Sear thighs until golden with crispy edges. You need your heat on medium-high and a good quality pan that the chicken will not stick. Cook them in batches of two or three, depending on the size of your pan, to ensure they sear with crisp results.
Remember to leave some of the bacon fat in the pan to add those crucial flavours into the sauce.
I used half and half for this, but you can also use heavy cream or thickened cream. If using half and half, remember, BE CAREFUL with it and go gentle. Do NOT bring your sauce to a rapid boil, instead gently simmer until slightly thickened.
Please use fresh Parmesan. Nothing from a container or bottle.
Fresh spinach is best in this. If you don't have fresh, frozen will work too, but you must make sure all excess water is drained before adding it in.