Click for Cookbook LOGIN
"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Dijon Chicken and Potatoes Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Dijon Chicken and Potatoes is from Mom's Favorite Recipes 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken thighs, trimmed of fat
1 tsp kosher salt (or regular salt!)
1/4 tsp ground black pepper
8 slices bacon, chopped into bite size pieces
2 1/2 cup chicken broth
1/2 cup apple cider vinegar
1/2 cup Dijon mustard
2 tsp minced garlic
4 Tbsp granulated sugar
1 1/2 tsp smoked paprika
4 Tbsp butter
1 large onion, chopped (or 2 small)
6-8 small Yukon or Red potatoes, cut in 1/4's

2 Tbsp corn starch mixed with water to thicken, if desired

parsley for garnish

Directions:
Directions:
Preheat oven to 450º


Spray a 9 x 13 baking dish and add the 1/4'd potatoes. Bake in oven while cooking bacon and preparing chicken til needed later. (This saves cooking time!)

Spray chicken thighs with cooking spray and season with salt and pepper. Grill over medium heat 3-4 minutes each side. It does not have to be cooked through; it will finish baking in the oven. Set aside.

Chop bacon in pieces and cook over medium heat until crisp. Remove to paper towel lined plate. Drain off bacon grease.

Meanwhile, whisk together the broth, vinegar, Dijon mustard, garlic, sugar, and paprika in a small bowl and set aside. Separate about 1/4 of the cooked bacon and chop VERY small. (You want the bacon just for flavor. Larger chunks will get soggy.)

Add 2 Tbsp butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began 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, add the VERY small chopped bacon, and simmer 3 minutes or so.

Transfer everything into that hot 9 x 13 dish that you started baking the potatoes in. Bake for 15-20 minutes or until chicken is cooked through and the potatoes are fork tender.

Combine and corn starch and water til smooth. Gradually add to broth, stirring constantly, til the sauce reaches your preferred thickness. You will very likely need more corn starch depending on how thick you want your sauce.

Remove from oven and spoon the sauce over the top. Top with some cooked bacon and parsley if desired.

Personal Notes:
Personal Notes:
You can make this a one dish if you have an oven safe skillet. I like to use the 9 x 13 so I can precook the potatoes as I'm getting the chicken ready because it saves time. If you want to use the skillet in the oven, you might want to partially cook the potatoes in the microwave so they don't take so long when you finally put everything in the oven.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

138W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!