Holy mother of skillet meals! This dish shines after some tweaks to a recipe recommended to me. I'm pumped to make it again and for guests, which is my litmus test for repeating something.
The original recipe called for searing the chicken things in bacon drippings and adding butter. While I'm not anti-butter, I feel it made the resulting sauce heavy and slightly separated. Also overly tongue-coating. (removing the butter also makes this recipe dairy-free, whee!)
My version is lighter, with still plenty of smoky flavor and richness. I know you'll love it!
Yukon gold or red potatoes are excellent in this, as well.
Notes: Olive oil is extra-virgin.
BRAISED BACON DIJON CHICKEN THIGHS
Ingredients: 4-5 boneless chicken thighs, 3 large russet potatoes-chopped, 1/2 cup chopped sweet onion, 5-6 slices bacon, 3 tbsp. olive oil, 1/3 cup apple cider vinegar, 1/4 cup Dijon mustard, 4 tbsp. sugar, 1/2 tsp. smoked paprika, 1 tsp. garlic powder, 3/4 cup chicken broth, sea salt, pepper, 1 tbsp. chopped parsley.
Serves 4.
1. Preheat the oven to 450* F. Salt and pepper on both sides of chicken thighs, set aside.
2. Fry the bacon until crisp over medium-high heat in a cast-iron or oven-proof skillet. Remove to paper towels to drain, then chop and set aside. Drain bacon grease and wipe out the skillet.
3. Heat 2 tbsp. of olive oil in the skillet over medium-high heat until glossy. Place chicken thighs skin-side down into the skillet and reduce the heat to medium. Cook for 3-5 minutes on both sides, until golden. Remove chicken to a plate.
4. Add the remaining tablespoon of olive oil to the pan. Once glossy, add the onions and cook for 2-3 minutes. Add in the potatoes and saute for 4-5 minutes.
5. Meanwhile, whisk together Dijon mustard, apple cider vinegar, sugar, smoked paprika, and garlic powder.
6. Nestle the chicken into the pan and pour over the mustard mixture and broth. Bring to a simmer for 1 minute. Transfer the skillet to the preheated oven for 40 minutes. Remove and sprinkle with bacon and parsley. Serve with the sauce spooned over the top.