French Country Chicken
French Country Chicken is a 30-minute skillet dinner that marries the most flavorful part of the chicken (the thighs) and plenty of bacon in a wonderful herb sauce.
Servings: 4 servings
Calories: 541kcal
Equipment
Ingredients
- ½ pound bacon cut into 1" pieces
- 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- ¾ teaspoon coarse salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) diced tomatoes drained
- 1 cup beef stock or broth
- ¼ cup French dressing
- 1½ tablespoon Dijon mustard
- 2 teaspoons herbs de Provence
- 1 tablespoon butter
Instructions
- In a large skillet, cook the bacon over medium-high heat until almost crisp. Remove from pan and drain on paper towels.
- Season the prepared chicken thighs with salt and pepper.
- Drain most of the bacon fat from the skillet, leaving a little in the pan to brown the chicken thighs.
- Working in batches over medium-high heat, brown the chicken thighs to get a good color but no need to cook thoroughly.
- Add all the browned chicken back into the skillet along with the cooked bacon and diced tomatoes. Stir well.
- Add the herbs de Provence, beef stock, French dressing, Dijon mustard, and butter to the skillet. Stir well and cover.
- Simmer on medium-low for 10 minutes until the chicken is cooked and no longer pink in the center.
- Serve over mashed potatoes (if desired).
Notes
May be stored in the refrigerator in an air-tight container for up to five days.
May be frozen in an air-tight freezer container for up to two months.
To reheat, add to a stockpot and simmer on medium/low, stirring occasionally, OR microwave in a microwave-safe dish on medium power until hot.
Nutrition
Serving: 1serving | Calories: 541kcal | Carbohydrates: 2g | Protein: 52g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 1156mg | Potassium: 786mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 3mg