Almost two years ago I bought my first succulents. Since then my plant collection has grown in the double digits (I want to say, about 60 plants now) and I can’t get enough. I love waking up every morning and walking around the house checking for new leaves and growth. Recently, I have been adding herbs to my collection and it has been the best decision yet. Imagine preparing a dish only to realize that you forgot to buy mint or parsley. Well, now I can just go to my balcony and pick fresh herbs anytime I want. And, homegrown herbs just taste so much better! This creamy mustard chicken with bacon sauce was inspired by my small but efficient herb garden in an effort to use some lemon thyme I just bought. What resulted is a beautiful comfort dish that just so happened to be the perfect way to welcome fall.
**Helpful tips and common mistakes
If you’re a fan of bacon, caramelized onions, and mustard, (and let’s be honest, who isn’t?) you’re going to love this creamy mustard chicken with bacon sauce. It’s hits all the spots, delivering on savory, sweet, creamy, and delicious.
Let’s start by making the sauce. Chop the bacon into small chunks and cook until crispy, rendering the fat. Remove the bacon from the pan and drain all but 1 tbsp of the fat. I like to hold onto that extra bacon fat for when I make soups, savory jams, or roasted potatoes. Next, make the caramelized onions. The trick to caramelizing onions is to keep the heat on low and add just a touch of water if the pan gets too dry. The process does take a while but if you try to rush it, the onions might burn. Add the bacon back into the pan along with chicken broth and fresh thyme. Finish the sauce with heavy cream and mustard and season with salt and pepper. Now it’s time to cook the chicken. If your chicken breasts are particularly thick, butterfly them to make them cook faster. You can also use chicken thighs or even chicken on the bone. For chicken on the bone, roast them in the oven since they will take longer to cook.
Dredge the chicken in flour, season with salt and pepper, and pan sear with more bacon drippings. Finish by simmering the mustard chicken in the bacon sauce for a couple of minutes. The flour from the chicken will also help thicken the sauce while adding more flavor from the chicken juices. Now get ready for some lip-smacking delicious chicken. This may not be the healthiest dish but man is it tasty! Now it officially feels like fall.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.