Honey Mustard Baked Chicken with Potatoes & Bacon

Method12 steps · about 1 hr 10 min

1. 1

   Step 1: Boil the peeled potato (1 kg) chunks in water for 5 minutes. Drain well, discard the boiling water, then season with the potato salt and pepper and toss with the 1 tbsp olive oil.

   Brief potato boil · 5 minUses 1 kg potatoes, peeled and cut into large chunks · Water, enough to boil potatoes · 1 tbsp olive oil for potatoes · Salt and pepper, for potatoes

2. 2

   Step 2: Preheat the oven to 190°C / 375°F. Have the garlic minced, onion diced and bacon divided before heating the ovenproof skillet.

3. 3

   Step 3: Season all five raw chicken thighs with the chicken salt and pepper.

   Uses All five raw thighs, 1–1.25 kg · Salt and pepper, for chicken

4. 4

   Step 4: Cook 100 g of the bacon in a large ovenproof skillet over medium-high heat until lightly browned. Lift it onto a paper-towel-lined plate, retaining its rendered fat in the skillet. Keep the other 100 g bacon raw for the topping.

   Uses 100 g bacon for sauce

5. 5

   Step 5: Reduce to medium heat. Put the chicken skin-side down in the skillet and cook for about 3 minutes until the skin is lightly golden and has rendered fat. The chicken is not yet cooked through.

   Brown chicken skin face · 3 minUses All five seasoned thighs · The fat left after lifting out the cooked bacon

6. 6

   Step 6: Turn the thighs and brown the second side for about 2 minutes. Transfer the partly cooked chicken to a plate, retaining the rendered fat and browned bits in the skillet for the next steps.

   Brown second chicken face · 2 minUses All five thighs in the skillet

7. 7

   Step 7: Drizzle 1 tbsp of the rendered skillet fat over the prepared potatoes and toss. Discard the remaining loose fat from the skillet, leaving the browned bits and thin cooking film for the sauce.

   Uses All the drained seasoned potatoes, separate from discarded water · 1 tbsp rendered fat from the chicken skillet

8. 8

   Step 8: Return the skillet to medium-high heat. Add the already minced garlic (2) and diced onion and cook, stirring, for about 2 minutes until the onion is translucent.

   Soften onion and garlic · 2 minUses The skillet residue after removing loose fat · 2 garlic cloves, minced · ½ brown, white or yellow onion, finely diced

9. 9

   Step 9: Add all the white wine (¾ cup) and simmer for about 2 minutes, scraping the browned bits into the liquid.

   Simmer wine sauce base · 2 minUses All the cooked aromatics and retained pan flavour · ¾ cup white wine

10. 10

    Step 10: Stir in all the Dijon mustard (⅓ cup), honey (2 tbsp), dried thyme (1 tsp), milk (2 tbsp), measured sauce water (⅓ cup) and cooked bacon. Return the partly cooked chicken to the skillet and arrange the prepared potatoes around it. Scatter the reserved 100 g raw bacon over the top.

    Uses All the simmered wine and aromatics · ⅓ cup Dijon mustard · 2 tbsp honey · 1 tsp dried thyme · 2 tbsp milk · ⅓ cup sauce water · All 100 g cooked bacon lifted from its fat · All five thighs, separate from rendered pan fat

11. 11

    Step 11: Bake uncovered at 190°C / 375°F for 40–50 minutes, checking from 40 minutes, until the chicken is golden and cooked through to 74°C / 165°F at the thickest part away from bone, the bacon topping is cooked and the potatoes are tender. If the sauce becomes too thick, add the conditional extra splash of water; continue baking as needed for the endpoints.

    Bake chicken; check at 40 min · 40 minUses All the assembled skillet contents · An extra splash of water, only if the sauce thickens too much during baking

12. 12

    Step 12: Rest for 5 minutes. Scatter with fresh thyme or chopped parsley if desired and serve one chicken thigh with potatoes and sauce per portion.

    Rest baked chicken skillet · 5 minUses All the finished skillet contents · Fresh thyme leaves or finely chopped parsley, optional garnish