Bacon-Braised Chicken Thighs with Creamy Mustard Sauce
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 4 slicesbacon
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonsDijon mustard
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Chop 4 slices of bacon into bite-sized pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Pat the chicken thighs dry and season generously with salt and pepper on both sides.
- 02
In a large Dutch oven or heavy skillet over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer to a paper towel to cool, then chop.
- 03
Add the chicken thighs to the bacon fat, skin-side down, and sear without moving for 5–6 minutes until the skin is golden. Flip and sear the other side for 3 minutes. Transfer to a plate.
- 04
Reduce heat to medium and add the onion to the pan. Cook, stirring often, until softened and lightly golden, about 4 minutes. Add the garlic and cook for 1 minute more until fragrant.
- 05
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken thighs to the pan, skin-side up. Add the thyme sprigs and bring to a simmer.
- 06
Cover and cook over medium-low heat for 20 minutes, until the chicken is cooked through (a knife inserted at the thickest part should show no pink).
- 07
Remove the thyme sprigs. Stir the mustard and heavy cream together in a small bowl, then stir into the pan until smooth. Gently toss to coat the chicken.
- 08
Add the chopped bacon back to the pan, stir gently, and cook for 1 minute to warm through. Season to taste with salt and pepper.
- 09
Serve hot with crusty bread, rice, or mashed potatoes to soak up the sauce.
Spice Tips
For subtle warmth, add 1/4 teaspoon smoked paprika to the braising liquid. A pinch of cayenne brings gentle heat. Fresh tarragon or chives stirred in at the end add brightness to the rich cream sauce.
Make ahead: you can prep the onion and garlic up to 4 hours ahead and store in the fridge. The finished dish reheats gently on the stove with a splash of broth if needed. Leftovers keep refrigerated for 3 days.