Émincés de Poulet à la Moutarde, Lardons et Champignons

A heartwarming dish combining tender chicken, savory lardons, and earthy mushrooms in a creamy mustard sauce for a cozy family dinner.

Scale

Heat a large, heavy skillet over medium-high heat. Add a drizzle of olive oil. Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken in a single layer. Sear for about 5 minutes on each side until they’re golden brown but not cooked through. Remove from the skillet and set aside.
In the same skillet, add the lardons (or bacon) and cook until they’re crispy and golden, about 3–4 minutes. Use a slotted spoon to remove the lardons, leaving the drippings in the pan.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Toss in the sliced mushrooms and cook for 5-7 minutes, until they’re browned and most of their moisture has evaporated.
Lower the heat and stir in the Dijon mustard, mixing thoroughly. Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet. Let it bubble for about 2–3 minutes to reduce slightly.
Return the chicken and lardons to the skillet, then pour in the heavy cream and add the thyme. Bring everything to a gentle simmer and cover. Let it cook for 15 minutes, or until the chicken is cooked through and the sauce is thickened.

This recipe can be adapted by adding vegetables like spinach or kale for extra nutrition. It can also be made ahead or frozen for later use.

Keywords: chicken, mustard, lardons, mushrooms, comfort food

Find it online: https://rusticflavor.com/one-pot-mustard-chicken-bacon-mushrooms-family-size/