Creamy Mustard Chicken

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1. Preheat the oven to 400°F (200°C). In a bowl, mix ½ cup of the Dijon mustard with the paprika, a generous amount of freshly ground black pepper, and the salt. Add the chicken pieces and coat them thoroughly in the marinade.

2. Spread the sweet potatoes onto a lightly greased baking sheet lined with aluminum foil. Season with salt and pepper, then roast for 25–30 minutes. Meanwhile, steam the broccoli for 2–3 minutes, then immediately transfer it to an ice water bath to stop the cooking process.

3. Line a plate with a few paper towels. Heat a large skillet with a lid over medium-high heat. Add the bacon and cook, stirring frequently, until browned and crispy and most of the fat has rendered. Use a slotted spoon to transfer the bacon to the prepared plate. Drain all but about 1 tablespoon of bacon fat from the skillet.

4. Add the onion to the skillet and toss to coat in the fat. Sauté for about 5 minutes, stirring occasionally, until soft and translucent. Add the thyme and cook for another couple of minutes until fragrant. Transfer the onions to a large bowl.

5. Return the skillet to medium-high heat and add the chicken. Cook for 3–4 minutes, then transfer to the bowl with the onions.

6. Pour the white wine into the skillet, using a spatula to scrape up all the browned bits stuck to the bottom. Add the chicken (along with any juices accumulated in the bowl), onions, and bacon back into the skillet. Cover and simmer over medium heat for 5–6 minutes.

7. Once the chicken is completely cooked through, remove the skillet from the heat. Stir in the remaining 3 tablespoons of Dijon mustard, the wholegrain mustard, and the heavy cream until a smooth, creamy sauce forms. If the sauce is too thick, thin it with a splash of warm water.

8. Divide the chicken, roasted sweet potatoes, and broccoli among 4 containers. Store in the refrigerator until ready to reheat and serve.

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