Bacon-Wrapped Chicken Thighs with Mustard Cream Sauce
Ingredients:
6 boneless, skinless chicken thighs
Salt and black pepper, to taste
12 slices bacon
1 tablespoon olive oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons chopped fresh parsley, for garnish
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Season each chicken thigh with salt and black pepper.
Wrap each chicken thigh with 2 slices of bacon, securing with toothpicks if necessary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the bacon-wrapped chicken thighs and cook until the bacon is browned and crispy on all sides, about 5 minutes per side.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and transfer the chicken thighs to a plate. Cover with foil to keep warm.
Place the skillet back on the stove over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, and whole grain mustard. Simmer for 3-5 minutes, or until the sauce has thickened slightly.
Return the chicken thighs to the skillet and spoon the sauce over them. Let them simmer for an additional 2-3 minutes to heat through.
Remove from heat and garnish with chopped parsley.
Serve the Bacon-Wrapped Chicken Thighs with Mustard Cream Sauce hot, and enjoy!