Creamy Chicken Bake

One-pan creamy chicken thighs baked in Bitton mustard cream sauce are tender and juicy on the inside, and crispy on the outside. This delicious dish makes a perfect comforting dinner with minimum prep and clean-up!

Serves 4

Effort: Easy

Prep: 10mins

Cook: 35mins

Ingredients

• 1 Tbsp olive oil

• 6 Chicken thighs skin on

• Salt & pepper

• 1 Onion, diced finely

• 2 Garlic cloves, minced

• 2 Rashers of bacon, chopped

• 1 Tbsp flour

• 1/2 cup white wine

• 1 Cup chicken stock

• 2 Tbsp Bitton mustard

• 300ml Cream

• 1 Can butterbeans

Method

1. Preheat oven to 180c fan/ 200c. Brown seasoned with salt and pepper chicken thighs in olive oil until golden on each side but not cooked all the way through. Remove to a plate and set aside.

2. Add chopped onion, garlic & bacon to the pan and sauté over low heat for 5 minutes, add flour and stir it into the fat, let it cook for a minute or so, then pour in white wine & chicken stock and Bitton mustard, stir until well combined and bring to a boil.

3. Reduce the heat, add the butterbeans & cream then stir together.

4. Place the chicken (skin side up) back in the pan with it's juices before placing in the oven and cooking for 35mins.

Hints & Tips

Chicken - Alternatives - Use Maryland chicken pieces instead of thighs (4 would be enough) and increase the cooking time by 5-10mins

If you prefer no skin - chicken breast can be used, cover with a lid when it cooks in the oven.

Bacon - I suggest using smoked for extra flavour.

Accompaniment - Serve over mash OR rice with greens.