Skillet Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free}
Servings 2 -3
Ingredients
- Olive oil
- 4 slices bacon I used spoiltpig unsmoked bacon, diced
- Salt
- 6 chicken thighs with the skin left on
- 1 onion finely chopped
- 0.25 tsp sweet paprika
- 2 tbsp gluten free whole grain mustard
- 1.5 cups (360ml) hot chicken stock
- 1/4 cup (60ml) heavy cream
Instructions
- Preheat the oven to fan assisted 160C / 180 C / 350F / gas 4.
- Heat 1 tsp oil in an oven ready skillet and cook bacon pieces until done. Remove bacon and set aside.
- Mix together the corn flour and salt and coat each piece chicken in the flour mixture.
- Add 2 tsp olive oil to the same skillet, then add the chicken pieces and brown them for a couple of mins on each side, remove and set aside
- Add another tbsp of olive oil in to the skillet and sauté the onions for about 5 mins till soft.
- Add the bacon, mustard, paprika and salt, and mix until well combined.
- Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken.
- Transfer the skillet to the hot oven and bake for 35-40 mins until the chicken is cooked through, adjust seasoning and serve with pasta or bread.
Video
Notes
Skillet Chicken and Bacon Tips
- Feel free to use skinless chicken thighs if you prefer a few less calories.
- You can skip the browning step if you are short on time. It is worth doing though.
- Brown chicken thighs ahead of time and keep in the fridge freezer till needed.
- If not low carb you can coat the chicken thighs in cornstarch before browning them.
Mustard Sauce Tips
- I used a whole grain mustard for this, but you can use a different mustard if you prefer.
- Add a little heat to your Mustard Sauce with some chili.
- Add a little more heavy cream if you like more sauce.