RECIPE: CREAMY DIJON CHICKEN THIGHS WITH BACON & SPINACH

STATION: ENTREE Author:

PORTIONS (#): 24
YIELD:
PORTION SIZE: 8 oz meat, 1/2 cup sauce

Mise en Place (Eqpmt):

The Ingredients have to be checked, washed, measured.

Procedures:
INGREDIENTS AMOUNT UNIT Preparation (Mise en place)
Season chicken with salt and pepper
For the chicken:
boneless, skinless chicken Heat 1 tablespoon of oil in large pan or skillet over medium-high heat, cook chicken
until crispy, and cooked through (about 8 minutes each side, depending on
thighs 2 pounds
thickness.) Transfer to a plate, set aside.
kosher salt 1 teaspoons To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set
aside. Drain some of the bacon fat, leaving about 2 tablespoons.
pepper 1/4 teaspoons Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme
and rosemary for about 1 minute until fragrant
bacon 5 ounces
Add in the white wine to deglaze the pan while scraping up any bits from the
bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook
For the sauce: gently for a further minute to allow the sauce to thicken.
butter 2 tablespoon Add the parmesan and allow to melt through the sauce. Season with pepper to taste.
Add the spinach and allow to wilt. Return chicken to the skillet. Top with crispy
onion 1 tablespoon bacon. Sprinkle with extra herbs if desired. Served immediately.

cloves garlic, minced 4

fresh chopped parsley 1 teaspoon Line Preparation/Service

After the preparation, the waiters and waitress should be in line to service
dried thyme 1/3 teaspoon the meals.
dried rosemary 1 teaspoon Serving to be done on square round plates.

dry white wine 1/3 cup

Plating & Garnishing
heavy cream 1 1/2 cups
Use serving tongs add the thighs on the square round plate.
Dijon mustard 2 tablespoon Scoup the cream and add to the chicken
fresh ground black pepper 1/2 teaspoon Add some parmesan cheese
Crack on the black pepper
parmesan cheese 1/4 cup
Garnish with dried rosemary
baby spinach leaves 1/2 cup
 Menu Item: Seared Gulf Shrimp Pasta with Crispy Bacon
Item Description: Imported penne, asparagus, Roma tomato, artichokes and
crimini mushrooms finished with a light stock.

Recipe
Unit Quantity Ingredient Unit Cost Extension
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Err:504 1.5 Err:504 Err:504 Err:504
Err:504 2 Err:504 Err:504 Err:504
Err:504 1 Err:504 Err:504 Err:504
Err:504 1.5 Err:504 Err:504 Err:504
Err:504 1 Err:504 Err:504 Err:504
Err:504 0.25 Err:504 Err:504 Err:504
Err:504 0.5 Err:504 Err:504 Err:504
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0.00 0.00
1 Plate cost 0.35 0.35
Total Cost Err:504
Menu Price 18.00
Gross Profit Err:504
Food Cost % Err:504