Step 1

Place a large heavy-based pot or skillet onto your stovetop over medium-high heat. Once hot pour in 1 Tbsp of olive oil and add in the chicken thighs (in batches depending on your pot size). Sear the chicken for 7 minutes on either side and season with salt and pepper. Remove from the pan, placing them into a bowl to rest.

Step 2

In the same pot, add in the remaining oil and bacon. Fry the bacon for 3 minutes, stirring frequently or until golden brown. Remove the bacon from the pot with a slotted spoon, placing it into a separate bowl, and leaving the bacon fat in the pot for added flavour.

Step 3

Add in the clarified butter and allow it to melt. Add in the diced onion and saute for 3-4 minutes or until golden and translucent. Once golden, add in the chopped parsley, roughly chopped thyme, and minced garlic. Saute for 15 seconds. Pour in the wine (or vegetable or chicken stock) to deglaze and allow to reduce for 1 minute, stirring the whole time. Add in the cream and dijon mustard, mixing it well, and bring the sauce to a simmer. Once simmering, add in the grated parmesan cheese, sea salt flakes, and cracked black pepper, mixing it thoroughly. Turn heat to low and simmer for 7 minutes, stirring frequently.

Step 4

7 minutes later, add in the chicken thighs and bacon, along with the resting juices in the bowl. Mix through well to evenly distribute the bacon and to cover the chicken in the sauce. Continue simmering for 7 minutes. Add in the baby spinach and mix through for 1 minute or until wilted. Turn off the heat and serve.

Step 5

Garnish with grated parmesan cheese, cracked black pepper, and parsley. Enjoy.