Sometimes I have time to prep food for the slow cooker and let it cook all day. Sometimes I have time to spend two hours on an intricate, multi-step, lots-of-dishes meal. On other days, I have barely enough time to order pizza. On those days, as long as I have about four specific ingredients, I have time to make this chicken. It’s less than five minutes of hands-on time and takes 30-40 minutes to cook. That is a shorter time frame than it takes me to decide on one day worth of meals to put on our weekly menu.
What does that mean? It means that even on the days when you “just have no time” to make dinner and you’re convinced you have to order in, you have time to make this. You can literally use any cut of chicken (I’ve made it with thighs–boneless and bone-in–breasts, wings, leg quarters, you name it), which makes it a great go-to recipe for when you have random chicken pieces that you don’t have enough of one types for a whole recipes, but you don’t really have anything planned for them. So…random chicken pieces + limited time = dinner on the table within the hour!
Sweet and Spicy Dijon Chicken with Bacon (Paleo)
2 pounds of chicken (boneless cooks faster, but use whatever you have)
1/2 C Dijon mustard
1/4 C maple syrup
1 Tbsp + 1 tsp red wine vinegar
salt and pepper
3 pieces of bacon, cooked to crispy and roughly chopped
1.- Preheat oven to 425. In small bowl, whisk Dijon mustard, syrup, and vinegar.
2.- Put chicken in a greased or lined baking dish. Season with lots of salt and pepper. Pour mustard mixture over chicken to cover and add more pepper over top. The more pepper you use, the spicier it is–I put about a tsp over the whole dish (after using about 1/2 tsp over the chicken before pouring the mustard mixture over top).
3.- Bake 30-45 minutes, depending on the cut of chicken you’re using. Bone-in will take on the longer side. You want the internal temperature to register 165. Serve with chopped bacon over top.