Bacon-Wrapped Chicken with Creamy Dijon Sauce Introduction When juicy chicken meets crispy bacon and a silky, tangy Dijon ...

After removing the chicken, the same pan is used to soften onions and garlic, building the aromatic base for the sauce. A mix ...

and chicken drippings create a light sauce right on the sheet pan, ideal for serving over pasta or with crusty bread. Recipe developer Marianne Williams uses za’atar seasoning and Dijon mustard ...

To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil.

I use kitchen shears to split the chicken open at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints. The mustard crust can be made ahead and even spread on ...