Baked Dijon Chicken

Tender chicken thigh cutlets are baked in a creamy dijon mustard sauce in this one-pan wonder. The chicken is first pan-seared for crispy skin, then baked in a luscious cream sauce flavoured with garlic, mustard, wine and herbs.

Ingredients

Chicken:

• 1.2 kg bone-in, skin-on chicken thigh cutlets
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 1 tbsp olive oil

Sauce:

• 1 brown onion, finely chopped
• 1 tbsp freshly minced garlic
• 125 ml dry white wine (can be substituted with chicken stock)
• 2 tbsp unsalted butter
• 2 tbsp plain (all-purpose) flour
• 500 ml chicken stock
• 2 tbsp dijon mustard
• 250 ml thickened (whipping/heavy) cream
• 4 thyme sprigs or 1 tbsp dried thyme
• ¼ tsp freshly cracked black pepper
• 50 g freshly grated parmesan

To serve:

• Mashed potato
• Steamed greens or a leafy green salad
• Fresh thyme leaves (optional)

Method

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. Sprinkle the chicken with salt and pepper on both sides.
3. Heat the olive oil in a large, deep ovenproof pan over medium-high heat. Add the chicken, skin-side down, and cook for 5 minutes until golden and crispy. Turn and cook for another 3 minutes. Remove and set aside.
4. Spoon out excess chicken fat, leaving about 2 tablespoons.
5. Reduce heat to medium-low and add the onion and garlic. Cook for 2–3 minutes until slightly softened.
6. Add the wine and scrape up any browned bits. Cook for 2–3 minutes until most has evaporated.
7. Add the butter and, once melted, immediately add the flour. Cook, stirring, until well combined.
8. Reduce heat to low and add half the chicken stock, whisking to incorporate. Whisk in the remaining stock, dijon mustard, cream, thyme and pepper. Bring to a simmer.
9. Add the parmesan and stir to combine.
10. Return the chicken to the pan, along with any resting juices. Transfer to the oven and bake, uncovered, for 40–45 minutes.
11. Serve with mash and steamed greens. Garnish with extra thyme leaves.

Tips

• For boneless, skinless chicken thighs, reduce the cooking time to 30–35 minutes.
• Wholegrain mustard works as a substitute for dijon.
• The dish is best made and eaten immediately. Leftovers last 3 days in the fridge.
• Spoon out excess fat from the pan after searing to prevent the sauce from being greasy.