![One Pot Chicken Dish](http://www.fustinis.com/cdn/shop/articles/20240326204854-meats_poultry_fish_0d702e24-c753-453f-8c74-aaccc5a8225e.jpg?v=1713290535&width=1100)
One Pot Chicken Dish
Share
One Pot Chicken Dish
Category
Meat and Poultry
![Image of One Pot Chicken Dish](https://images.getrecipekit.com/20240326204854-meats_poultry_fish.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 1 1/2 tablespoons Fustini's Herbs de Provence olive oil
- 8 small chicken thigh cutlets, skin on
- 4 strips bacon, cooked, coarsely chopped
- 1 red onion, cut into 8 wedges
- 2 garlic cloves, minced
- 1/4 cup white wine
- 2 cups chicken stock
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup heavy cream cream
- 2 fresh thyme sprigs
- 2 cans Heinz Baked Beanz in tomato sauce
- 1/4 cup baby spinach
Ingredients
Directions
- Heat the olive oil in a large cast iron pan over medium-high heat. Add half the chicken and cook for 3-4 minutes on each side or until golden. Transfer to a plate. Repeat with the remaining chicken.
- Add the cooked bacon and onion to the pan and cook, stirring, for 4 minutes or until starts to soften and caramelize. Add the garlic and cook, stirring, for 2 minutes or until aromatic. Add wine to deglaze the pan. Stir in the stock and Dijon. Bring to the boil then stir in the cream and fresh thyme. Stir to mix well.
- Return the chicken to the pan. Reduce the heat to medium-low and simmer for 10-12 minutes or until the liquid has thickened slightly. Stir in the baked beans and spinach. Cook for a further 2-5 minutes or until spinach has wilted and chicken is cooked through.