Chicken cooked in a creamy honey mustard sauce, with mini potatoes and bacon.
1Tbspextra virgin olive oil
4bone-in/skin-on chicken breasts*see notes
Salt and freshly ground pepper
1cuphalf and half cream*see notes
1/3cuphoney mustard*see notes
1tspfresh thyme leaves1/2 tsp dried thyme
Pinchsalt and freshly ground pepper
Preheat oven to 400F. and have ready a large shallow roasting pan (10x15-ish or big enough to hold all the chicken and potatoes.
In a large skillet, heat the oil over medium high heat. Season the chicken with salt and pepper. Place chicken in the hot skillet, skin side down and cook about 4 minutes, or until the skin is golden. Flip chicken and cook the other side another 3 minutes or so. Remove the chicken your roasting pan.
Add the bacon and potatoes to the same skillet. Cook, stirring regularly, over medium-high heat, until potatoes are golden and bacon is cooked, 5-7 minutes. If there is a lot of bacon fat in the pan, spoon off some, leaving a tablespoon or so in the pan. Sprinkle flour over-top and cook, stirring, for 30-45 seconds. Add the cream, honey mustard, chicken broth and thyme to the pan. Stir to combine. Season with a pinch of salt and freshly ground pepper and cook a minute further. Pour mixture over chicken in roasting pan.
Cover roasting pan with aluminum foil and cook in preheated oven for 15 minutes. Remove foil and cook a further 15-20 minutes, or until chicken is cooked through - 165F in the thickest part.
Serve garnished with additional thyme sprigs.
I've detailed in the Cook's Notes in the original post, some options for starting with different types of chicken and the adjusted cooking times and also for different cream/milk you might want to use. Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!