Creamy Dijon Chicken Thighs with Bacon and Spinach

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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 teaspoon seasoning salt (or regular salt)
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  1/4 teaspoon pepper
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  Bacon(142g)
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  Unsalted Butter(30g)
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  Yellow Onion
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  Garlic(15g)
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  Parsley, Fresh(15g)
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  Thyme, Dried(5g)
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  Rosemary, Fresh(5g)
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  Wine, White, Dry(80g)
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  Half and half cream(360g)
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Chicken Bouillon, Dry(3g)
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  1/2 teaspoon ground black pepper (to taste)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Spinach(480g)

Instructions

1. 1Season chicken with seasoning salt and pepper.
2. 2Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. 3To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
4. 4Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
5. 5Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
6. 6Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
7. 7Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
8. 8Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.