Creamy Dijon Chicken with Bacon and Spinach

The Recipe: Creamy Dijon Chicken with Bacon and Spinach

The Bottom Line: Quite good, a little time intensive and makes a lot. The recipe directions leave a little to be desired and you need to cook in batches and/or use two pans with this amount of food. Super easy to crowd the pan. Next time I might halve the recipe.

The Nitty Gritty: I used cut chicken thigh pieces because that’s what I had, I think it might be a little easier if you used the intended thighs. It was more of a challenge to get a good sear on the pieces. I also forgot to season the chicken before I seared them, which I think I would remedy next time.

Mis en place goes a long way here, especially because the recipe doesn’t do a stellar job of telling you that the onion should be diced etc. I used some Chateau Grand Traverse Late Harvest Riesling which I felt was a lovely addition if not completely keto and I used the full 2 Tablespoons of Dijon and was glad I did. It gave a deeper flavor profile.

This dish was great on its own, but if you didn’t care for the wilted spinach I think it would go really well over my zhuzhed up riced cauliflower as an alternative.


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