Bacon Wrapped Chicken Thighs with Honey Dijon Glaze

Bacon Wrapped Chicken Thighs with Honey Dijon Glaze

Bacon Wrapped Chicken Thighs with Honey Dijon GlazeI was recently invited to take part in a food blogger cooking challenge. Much like the television show Chopped, this challenge had participants cooking with a certain list of ingredients to see what kind of deliciousness we could come up with. And oh how I love a challenge. Luckily for me, the ingredients list wasn’t anything too crazy and I was allowed to choose three from the grouping. Here’s what we could choose from:

  • Cream cheese
  • Lemons
  • Quinoa
  • Potatoes
  • Nutmeg
  • Shrimp
  • Honey
  • Chicken thighs
  • Bacon fat
  • Ginger

A pretty workable list, really. It didn’t take me long to choose my ingredients. Bacon fat, duh. A natural choice. Chicken thighs because they are affordable and honey because it pairs so nicely with bacon. Now to see it all come together…

Bacon Wrapped Chicken Thighs with Honey Dijon GlazeMy primary goal for this recipe was an easy solution for what to serve the family on a busy weeknight. I’m always hunting for recipes that work well when life is hectic. Soccer practice, ballet class, band lessons, you name it, we’ve experienced it. Life can be very busy when you have four kids. Heck, life can be busy when you have one kid. So an easy weeknight dinner solution is always a welcome thing.

And it doesn’t get much easier than this. It takes just moments to wrap thick slices of bacon around boneless skinless chicken thighs. And to keep the whole thing together, I pinned them using toothpicks. Then I placed the bundles on a baking sheet with a an oven safe cooling rack positioned on top. That way the heat can circulate around the bacon and crisp the whole thing up, top and bottom. No one likes soggy bacon.

Bacon Wrapped Chicken Thighs with Honey Dijon GlazeSpoonfuls of the honey dijon glaze studded with chopped shallots is ladled over top. This glaze is savory and sweet with just enough zing from the mustard to make it interesting. But the best part? The crust that forms while baking. The honey and mustard work together to create a crackly coating that is irresistible…

Bacon Wrapped Chicken Thighs with Honey Dijon GlazePretty luscious looking, right? And like I said, it’s a snap to make. I actually doubled this recipe and froze a batch because it makes for awesome leftovers. So if freezer cooking is your thing, add this to your roster.

Serve it over rice or with mashed potatoes. Use a little leftover sauce to serve it with. The sauce goes especially well with rice.

A rather successful challenge if I do say so myself. The other bloggers came up with some very creative recipes as well. Be sure to check out their creations for recipe inspiration!

Mystery Basket

Bacon Wrapped Ginger Soy Chicken from Yellow Bliss Road
Quinoa & Kale Salad with Honey Ginger Dressing from Katie’s Cucina
Skinny One Pot Lemon Shrimp Alfredo from Julie’s Eats & Treats
Thai Coconut Soup from Yummy Healthy Easy
Slow Cooker Honey Garlic Ginger Chicken from Your Homebased Mom
Thai Shrimp Salad with Peanut Dressing from Will Cook for Smiles
Honey Baked Chicken Over Lemon Rice from The Weary Chef
Honey Baked Chicken and Potatoes from Cravings of a Lunatic
Honey Ginger Shrimp Skewers from Five Heart Home

5.0 from 1 reviews
Bacon Wrapped Chicken Thighs with Honey Dijon Glaze
 
Author:
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Bacon Wrapped Chicken Thighs with Honey Dijon Glaze is a crispy tangy easy to make meal that is perfect for those hectic weeknights!
Ingredients
  • 2 lbs boneless skinless chicken thighs
  • 1 lb thick cut bacon
  • Fresh ground black pepper
  • ½ cup Dijon mustard
  • ½ cup honey
  • ½ cup shallots, finely chopped
  • 2 garlic cloves, minced
  • a couple of dashes of hot sauce (or more if you like spicy)
Instructions
  1. Preheat oven to 425º. Place an oven safe baking rack on top of a rimmed cookie sheet.
  2. Wrap bacon around chicken thighs and secure with a toothpick. Place on baking rack and sprinkle fresh ground black pepper over top.
  3. In a mixing bowl, combine mustard, honey, shallots, garlic and hot sauce. Stir well. Divide into two separate bowls. One will be used for basting while the other will be used as a sauce for serving.
  4. Spoon a couple of tablespoons of the sauce over each bacon wrapped thigh. Place baking sheet into oven.
  5. Ten minutes into baking, rotate thighs and add a bit more sauce to each one. Place back in oven and continue cooking until bacon is crisp, about ten to 12 more minutes. Insert cooking thermometer to verify that the internal temperature is 160º.
  6. Serve with remaining sauce that has been heated.

 

Mussels Rockefeller

Mussels Rockefeller

Mussels RockefellerAs you know, I have a passion for mussels. Traditional restaurant style with wine sauce, spicy curried and an even hotter fra diavolo have all made appearances on this blog. It very well might be my very favorite appetizer of all time.

Recently I was enjoying an appetizer of Oysters Rockefeller and wondered why I had never tried making a version with mussels. All of the flavors that pair so well with oysters would also work swimmingly with their bivalve cousin.

Traditionally oysters cooked Rockefeller style have a sauce that’s made of finely chopped spinach mixed together with butter, shallots, chervil and Pernod. This mixture is heaped on top of the oysters, sprinkled with bread crumbs and baked until bubbly and crisp. It’s a bit of heaven on a shell.

There are other variations as well. I especially like Rockefeller sauces that are creamy with bacon. Bacon almost always makes things better and this dish is no exception.

For my version of Mussels Rockefeller, I’ve made a couple of changes which purists will argue violates a true Rockefeller dish. First, mussels do not like to be pried open while alive. Steaming them is the way to go. So instead of a baking them, I’ve steamed them first and then tossed them in a rich creamy sauce.

And while all of the traditional flavors of a Rockefeller dish are present like chervil and Pernod, I’ve added cream, bacon and a generous amount of Parmesan cheese to give the dish a decadent creamy smoky twist.

So I suppose one could say that this dish is an interpretation of a Rockefeller style. And a delicious one at that…

Mussels RockefellerThe sauce is a lusty one, so be sure to have a nice crusty loaf of bread to serve it with. I can guarantee that all of the sauce will be mopped up in hasty fashion. I shot this dish right before the kids came home from school the other day and this ended up being their after school snack. I’ve never seen a platter go empty as quickly as this one did. Matter of fact, the kids looked around to see if there was any more hiding in my shooting area. Sadly there was not.

Mussels RockefellerWhile this is a thoroughly impressive appetizer, it’s also an easy to make weeknight meal. Paired with a loaf of bread, salad and a nice bottle of wine, you’ve got the makings of a very memorable meal.

5.0 from 3 reviews
Mussels Rockefeller
 
Author:
Recipe type: Appetiser
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Mussels Rockefeller. A rich smoky mussels appetizer that works equally well as an entree. Tons of flavor and very little work. If you are looking to impress, this dish delivers.
Ingredients
  • 3 lbs fresh live mussels
  • ½ pound thick cut bacon cooked until crisp, fat reserved
  • 4 Tbsp rendered bacon fat
  • ⅓ cup shallots, finely diced
  • 2 garlic cloves, minced
  • 3 cups fish stock (chicken stock works well too)
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • ¼ cup Pernod (Ouzo works well and even no alcohol works too)
  • 2 tsp fresh chervil, chopped
  • 1 tsp red pepper flake (or more/less to taste)
  • salt and pepper to taste
  • To steam mussels:
  • 1 cup of fish stock (or chicken stock)
Instructions
  1. In a large saucepan, cook shallots over medium-high in rendered bacon fat until translucent. Reduce heat to medium and add garlic. Cook for just a couple of minutes. Add fish stock and cook for just a few more minutes over medium heat.
  2. Add cream, Parmesan cheese, Pernod, chervil and red pepper flake. Crumble bacon and add to sauce. Stir well and allow to simmer for four to five minutes. Add salt and pepper to taste. Reduce heat to low and begin steaming mussels.
  3. Heat one cup of fish stock in large skillet on medium-high heat. Place cleaned mussels in skillet and cover with lid. Cook for five minutes or until they are steamed open. Discard any mussels that did not open after steaming.
  4. Strain mussels from stock and mix with sauce. Serve immediately with crusty bread.

 

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