Dijon Chicken and Potato Recipe – Caramelized onions, roasted potatoes, juicy chicken and Dijon icing make this dish a great flavor! really delicious and such a good option for dinner!
- 6 boneless skinless chicken thighs fat trimmed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 slices bacon
- 1/4 cup Dijon mustard
- 1 teaspoon minced garlic
- 2-4 Tablespoons granulated sugar depending on how sweet you’d like it
- 1 1/4 cup chicken broth
- 1/4 cup apple cider vinegar
- 3/4 teaspoon smoked paprika
- 2 Tablespoons butter
- 1 small yellow onion chopped (about 1 cup)
- 6 to 8 small Yukon or Red potatoes
- 1 Tablespoon fresh chopped parsley
Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.
Cook bacon in a cast-iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn halfway through. Remove to a paper-towel-lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar, and paprika in a small bowl. Set aside.
Put 2 Tablespoons butter in the pan and add in the onion. Saute 2-3 minutes, or until they have begun to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Remove from the oven and spoon the sauce over the top. Top chicken and potatoes with chopped bacon and parsley. Serve while hot.