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Honey Mustard Chicken & Potato Bake

Created by ImPat on March 3, 2019

1 tablespoon olive oil (extra virgin)
1 kilogram chicken thighs (4 Marylands specified - thigh and leg kept intact with skin on)
Sea salt, to taste
Black pepper, cracked to taste
250 grams bacon, thinly sliced (streaky bacon specified)

Step 1: Preheat oven to 200°C (400°F).
Step 2: Heat the oil in a large flameproof, ovenproof frying pan over high heat.
Step 3: Sprinkle the chicken with salt and pepper and cook for 4 minutes each side or until golden and then remove from the pan and set aside.
Step 4: Add the bacon and potato to the pan and cook for 6 minutes or until golden and then add the cream, mustard and water and return the chicken to the pan and bring to a simmer and cover with a lid.
Step 5: Cook in the oven for 10 minutes and then remove the lid, add the thyme and cook for a further 10 minutes or until chicken is golden and potato is cooked through and then serve and enjoy.