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. 1Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. 2Heat the butter in a large skillet over medium-high heat until foaming, then add the chicken thighs skin-side down. Cook 8–10 minutes until the skin is golden brown and crispy, then flip and cook 6–8 minutes more until the internal temperature reaches 165°F. Transfer to a plate and set aside.
3. 3In the same skillet, add the bacon and cook over medium heat 5–7 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate, then crumble and set aside. Pour off all but 2 tablespoons of bacon fat from the skillet.
4. 4Add the onion to the skillet over medium heat and cook 4–5 minutes, stirring occasionally, until softened and translucent. Add the garlic, fresh parsley, dried thyme, and fresh rosemary, then cook 1–2 minutes until fragrant.
5. 5Pour the white wine into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Simmer over medium heat 3–4 minutes until the wine reduces by half and the raw alcohol smell dissipates.
6. 6Reduce heat to medium-low, then stir in the half and half cream and Dijon mustard until smooth. Simmer gently 2–3 minutes, stirring occasionally, until the sauce begins to thicken slightly. Stir in the Parmesan until melted, then season to taste with the chicken bouillon powder and black pepper.
7. 7Add the fresh spinach in handfuls, stirring gently 2–3 minutes until completely wilted. Return the chicken thighs to the skillet, nestling them into the sauce, then top with the crumbled bacon.
8. 8Divide the chicken, sauce, and spinach evenly into 6 airtight containers while hot, ensuring each portion gets one chicken thigh, sauce, and bacon. Cool to room temperature before sealing and refrigerating for up to 4 days.