Creamy Chicken Dijon Tray Bake
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 60 minutes
Serves: 6
-
Oil for frying
-
6 chicken thigh fillets, skin on or off (around 1kg/2.2lbs)
- 250g/8.8ozs bacon rashers, chopped
- 1 onion, peeled and diced
- 3 clove garlic, peeled and sliced
- 250g/8.8ozs button mushrooms, quartered
- 1/2 cup/125ml/4flozs. dry white wine or chicken stock
- 300ml/10.6flozs cream (or evaporated milk)
- 2-3 tablespoons Dijon mustard (or to taste)
- 1 teaspoon chicken stock powder
- Salt and pepper for seasoning
- 1 tablespoon chopped fresh parsley
Step 1 - Preheat oven to 180C/350F. Heat a frypan or skillet on medium high heat and add oil and brown the chicken on the skin side (even if the fillets are skinless). Remove and set aside. In the same pan fry the bacon until it becomes crisp and add the onion and keep frying in the bacon and chicken fat. You shouldn't need to add more oil but it depends on how much fat you have on the bacon so add a little extra oil if needed. Add the garlic and fry for 1 minute. Remove from the heat.
Step 2 - Spread the mushrooms out on a large baking dish and add the bacon mixture and mix with the mushrooms. Add the wine or stock and then add the chicken on top. Cover with foil and bake for 25 minutes. Remove from the oven and take off the foil and continue baking for 15 minutes.
Step 3 - Whisk the cream, Dijon mustard and chicken stock together. Then spoon over the chicken and mushroom mixture and return to the oven for 5 minutes. Sprinkle with parsley and season with salt and pepper. Serve with rice or potatoes.