Chicken in Mustard Sauce

01Method

1. 1

   Drop the potatoes into a pot of boiling water and cook for 5 minutes, then drain. Season with salt and pepper and drizzle with olive oil.

2. 2

   Preheat the oven to 190 °C. Season the chicken thighs with salt and pepper. In a hot pan, fry half the bacon until golden and crispy, then transfer to a paper towel to drain.

3. 3

   Reduce the heat, lay the thighs skin-side down in the pan and cook for 3 minutes until lightly golden. Flip and cook for another 2 minutes, then remove the thighs from the pan.

4. 4

   Toss the potatoes with one tablespoon of the pan drippings and pour off the rest. Add the garlic and onion to the pan and cook for about 2 minutes. Pour in the wine, bring to a boil and let it bubble for 2 minutes to cook off the alcohol.

5. 5

   Stir in all the remaining sauce ingredients along with the crispy bacon. Return the chicken thighs and potatoes to the pan and lay the remaining bacon on top.

6. 6

   Roast in the preheated oven for 40–50 minutes, until the chicken and potatoes are nicely golden. Let the dish rest for 5 minutes before serving and scatter over some freshly chopped parsley.