Creamy French Chicken

Directions

1. Add a little dollop of butter and cook your bacon until its as crispy as you like it (set aside)

2. Season your thighs generously with salt & pepper (this gives it that golden colour)
3. You shouldn’t need to add any oil because of the fats from the bacon! Add your seasoned chicken and cook one side for roughly 3 minutes or until golden, flip over to the other side and let it cook for 1-2 minutes (its ok if its not cooked all the way through) - Set aside
4. Reduce the heat to a low-medium heat, add in your onion, and garlic and cook until softened. add in your dijon, then deglaze your pan with white wine, pour in your stock and let it simmer until it has reduced by almost half.
5. Pour in your cream and re-add the bacon and chicken thighs into the sauce.
6. Simmer for 15 minutes turning the chicken once or twice, but make sure you finish up with that golden skin facing sunny side up.