Creamy Dijon Chicken with Bacon and Spinach
Creamy Dijon Chicken with Bacon and Spinach
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serving: 6 portions Ingredients: 13
INGREDIENTS
1kg skin on bone in chicken thighs (portioning 85g pp)
150g bacon lardons
FOR THE SAUCE
2 tbsp butter (dairy or dairy free)
1 onion med
4 cloves of garlic
1 tbsp fresh parsley
1 tbsp apple cider vinegar
1 cup of thick cream (dairy or dairy free)
2 tbsp of Dijon mustard
1/2 tsp of chicken broth or stock pot
2 cups of fresh spinach leaves
Freshly cracked pepper
GNOCCHI (GF)
80g per person
1 tbsp. Butter (dairy or dairy free)
You don’t have to use gnocchi, quinoa or lentils would go just as well.
METHOD
I cooked these in the air fryer, but equally they would be fine in the oven. Drizzle olive oil and salt on the skin so it crisps up well and 200 degrees for 20-25 mins.
Whilst they are cooking chop up the onion, garlic and parsley.
Fry off the bacon lardons in a little oil until crispy, then remove from the pan.
Now fry the onion and garlic until soft and fragrant, then deglaze the pan with the apple cider vinegar. I find this helps to cut through the fat in the bacon and cream.
Whilst this is cooking, get the gnocchi in another pan and fry in butter on a medium to high heat, careful not to burn the butter but to brown and crisp the gnocchi.
Then add the Dijon mustard, stock and cream to the onion and garlic, cook on a gentle heat until thickened.
Add the spinach and mix through until wilted and top with parsley.
Top with your crispy lardons. Serve and eat immediately. Delicious!