Bacon Wrapped Chicken Thighs with Mustard Cream Sauce
Bacon Wrapped Chicken Thighs with Mustard Cream Sauce is one of the most delicious ways to cook chicken thighs. The chicken thighs stay moist and juicy and pick up lots of smoky, salty bacon flavor. The creamy mustard sauce turns it into pure comfort food.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 6 boneless, skinless chicken thighs
- salt and pepper
- 12 bacon slices, cut in half lengthwise
- 1 red onion, peeled and cut into wedges
- 2 garlic cloves, smashed
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 2 teaspoons chopped fresh thyme
Preheat oven to 350 degrees.
Season chicken with salt and pepper.
Lay 2 slices of bacon horizontally so they are touching each other. Fold back top slice and lay another piece vertically across bottom slice.
Fold back bottom slice in opposite direction as top slice and place another slice vertically so that you have a basket weave pattern.
Place a chicken tigh in the middle of the basket weave. Fold ends of bacon over to completely wrap chicken. It helps to secure with a few toothpicks.
Repeat with remaining bacon and chicken.
Heat a 12-inch cast iron skillet over medium-high heat. Place chiken in pan so that the side with the ends of the bacon is facing up. Add the onion pieces in betwen the chicken.
Cook for about 5 minutes, or until bacon is browned and then flip over. Cook another 5 minutes. Then add garlic. Whisk maple syrup and mustard together in a small bowl and spoon over chicken.
Place pan in the oven for 20 minutes, or until chicken registers 165 degrees.
Remove chicken, onion, and garlic from skillet and set aside.
Place skillet over medium heat and add flour. Stir and cook for one minute.
Gradually whisk in cream. Add thyme.
Return chicken, onion, and garlic to skillet. Serve.