Bacon-Wrapped Mustard Roast Chicken
When you entertain this year, choose simplicity with a foolproof recipe that can be easily made and is perfect for a small group. Wrap chicken, your affordable ally of the holidays, in bacon, roast it, then coat it in a creamy mustard sauce with spices. In collaboration with Aliments du Québec, here’s a generously tasty […]
Ingredients
- 8 boneless, skinless chicken thighs
- 1/4 cup (10 g) chives, finely chopped, plus more for serving
- 1/4 cup (60 ml) gingerbread mustard (see note)
- 12 thin slices bacon
- 2 shallots, cut into thin wedges
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (125 ml) 35% cream
- 4 Nantes carrots, halved lengthwise
- 1 cup (250 ml) chicken broth
- 2 tbsp butter
- 1 1/2 cups (225 g) frozen green peas, thawed
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a bowl, combine the chicken with the chives and half of the gingerbread mustard (2 tbsp/30 ml). Season with salt and pepper. On a work surface, lay out 3 slices of the bacon at a time, letting them overlap slightly. Place 2 thighs stacked on top of each other over the bacon slices and roll up to make a small roast. Secure the bacon closed with a toothpick.
- In an ovenproof non-stick skillet over high heat, brown the roasts on all sides. Add the shallots to the skillet and toss to coat in the cooking fat. Transfer to the oven and bake for 18 minutes or until the chicken is cooked through. Set the roasts aside on a plate. Remove the toothpicks. On a work surface, cut the roasts in half.
- Over high heat, bring the cooking juices left in the skillet to a boil. Let reduce until almost dry and nicely caramelized. Remove any excess fat. Stir in the broth, cream and remaining gingerbread mustard. Simmer for 5 minutes or until the sauce is thick enough to coat the back of a spoon. Adjust the seasoning.
When you entertain this year, choose simplicity with a foolproof recipe that can be easily made and is perfect for a small group. Wrap chicken, your affordable ally of the holidays, in bacon, roast it, then coat it in a creamy mustard sauce with spices. In collaboration with Aliments du Québec, here’s a generously tasty recipe that’s also sweet on your wallet.