Check out How Was Your Week, Honey? Episode #315: Pink the Rink HERE! This week we get together after a local hockey game celebrating Anti-Bullying Day. Topics: Air Drop, kids’ music, sponsorship, Valentine’s Day, Vee’s game, sex in Canada, & Mr Beast.
Up here in Canada we always have one more kick of the winter can right towards the end of February. This is a perfect dinner for those nights that you can still feel that winter frost nipping at your nose. I used a chicken breast because I’m a white meat fan but the family loved the chicken thighs in this dish! I love a meal that comes together easily, is comforting and super tasty so this meal was a BIG hit!
Baked Honey Mustard Chicken with Potatoes & Bacon
Adapted from Recipetineats
3 potatoes, peeled and cut into large chunks
1 tablespoon olive oil
2lbs or 5 pieces chicken thighs
1 pack bacon, diced, separated
2 garlic cloves, minced
1/2 onion, finely diced
3/4 cup white wine
1/3 cup dijon mustard
2 tablespoons honey
1 tsp dried thyme (or 2 tsp fresh thyme leaves)
2 tbsp milk
1/3 cup chicken broth
Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.
Sprinkle chicken with salt and pepper.
Heat a large skillet over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate.
Turn the stove down to medium. Add the chicken into the pan, cook for 3 minutes or until very lightly browned. Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate.
Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove.
Add the garlic and onion and cook until the onion is lightly browned and translucent – about 2 minutes.
Add wine into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce.
Bake for 40 – 50 minutes (no cover), or until chicken and potatoes are golden brown. Rest for 5 minutes before serving.