Baked Chicken with Leeks, Bacon and Mustard from

Baked Chicken with Leeks, Bacon and Mustard

September 3, 2013

This post was not planned for today. Nope…I had another chicken dish planned and the photos shot and it was ready to go. Even though it used both maple syrup and mustard, both things I loved, the end result was just OK. Which meant I had a problem with it and I’m wondering what you would do in the same situation. It really was pretty ‘meh.’ Not a bad dish but it did not come CLOSE to the hype I read in the posts where I saw it mentioned. It was so simple so I thought…well, I’ll go ahead and post it because everyone can use a simple dish. But in the back of my mind I kept thinking, ‘Simple and simply boring.’ Not that our meals never consist of some of those dishes; weeknight meals that are fine but not necessarily blogworthy. I was in conflict about whether it would be the right thing to do; how do I get effusive about something that would make do on a night when you’re busy but didn’t really represent something I LOVED? For me that question was answered by seeing something from a friend and this Baked Chicken with Leeks, Bacon and Mustard fits all the criteria. I mean it is FANTASTIC!

My friend Jeanne at tweeted about a post that she had done at Great British Chefs for a chicken dish with leeks, mustard and bacon. I love them all and even had a new brand of mustard I had procured (begged for) that I really wanted to try in a recipe. Additionally I SO identified with Jeanne’s story about the lowly forgotten leek who has had to struggle in the garden with the ever so popular kale. I prefer the underdog. Kale is one of the popular kids but I think it’s gone to their head; I’m happy rooting for the leek! I’ve not used it often enough I admit, but just did recently in this Mediterranean Stroganoff and found myself falling in love all over again. Of course I LOVE both onions and garlic so it should be no big surprise but I was delighted that Jeanne mentioned that it can also be touted as good for your health with it’s mix of flavonoids, folate and antioxidants. Still, it’s the flavor I’m loving. LOVING!

So…I made This Dish and that first bite was what was missing from That Other Dish. That WOW factor; that ‘I’m going to sneak a few more bites than I should’ factor…it is SO good. While I normally love to mix it up when I make a dish I had little desire to make any revisions to this one. Still, I could not help myself from browning the chicken in the bacon drippings and then adding a bit of Sherry to the sauce. The other change was in simply revising Jeanne’s metric recipe for my non-metric readers…now everyone has a version to use. If you use Jeanne’s and want Sherry just add about 1/4 cup to the sauce mix in addition to the heavy cream; that’s all I did; so easy.

I had separate packages of  chicken thighs (boneless) and chicken legs so my cook time is a bit shorter. Given my preference I would probably use ALL boneless chicken thighs although I must say those eating the legs with their fingers did not complain, not one bit; I guess you could say it was ‘finger lickin’ good!’

Baked Chicken with Leeks, Bacon and Mustard |

It must have been prophetic too that I had received a jar of Lusty Monk Mustard that very day I saw Jeanne’s post. A friend on Instagram had uploaded a photo of their mustard and mentioned that I would love it. I’m fine with having a reputation for a strong proclivity towards all things mustard; I’ve made several kinds and mine even have their own separate section in the fridge. Still this one was highly recommended by Rebecca at Foodie With Family and she got my attention; this is a woman with real cooking chops and I trusted her recommendation. I can not deny…I contacted the guys and asked if I could try some in a recipe for the blog and there it was; in all the lusty glory a mustard could possibly have. I LOVE whole grain mustard and this one had a nice bite; I knew it would be perfect especially when I was adding it to a dish with other ingredients where it has to have a stronger presence else it just gets lost. Their mustard is available online and at select stores including several Whole Foods Markets in the Denver area…YAY! Check out their website; you can’t help but smile at the marketing…Original Sin it is!


The end result? Now THIS recipe is worthy; maybe a bit more time consuming than that ‘other’ recipe but something I’m proud to share and I just know you will love. Goodbye Maple Mustard Chicken…you simply did not have enough ‘muster’ for us after all! :)

Baked Chicken with Leek, Bacon and Mustard
Prep time
Cook time
Total time
Serves: 8 Servings
  • 16 chicken thighs and legs, skin on
  • Bacon Fat for frying
  • 3 Tbsp flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 large leeks, sliced into rings
  • ½ lb of Bacon
  • 2 Tbsp wholegrain mustard
  • ¾ cup heavy cream or half and half
  • ¼ cup dry Sherry
  1. Pre-heat the oven to 350F.
  2. Make the seasoned flour by combining the flour with salt and pepper; mix well and put into a shallow dish.
  3. Fry the bacon in a large frying pan and drain it on paper towels reserving the bacon fat to brown the chicken (I had to do mine in three stages so added 2 Tbsp to the pan for each stage).
  4. Dredge each chicken piece well in the seasoned four, shake off the excess and brown the chicken in the bacon fat. Once browned, drain chicken pieces on paper towels and then lay them in a single layer in a large, shallow ovenproof dish.
To Make the Sauce:
  1. Cook the sliced leeks in the pan where you fried the chicken, scraping up any remaining bits of chicken skin as you saute them together.
  2. Once the leeks are softened, lower the heat and stir in the crumbled bacon, wholegrain mustard, cream and Sherry; stir to mix well.
  3. Pour the sauce over the chicken, cover with aluminum foil and bake for about 40 minutes; then remove the foil and bake uncovered for 10-15 more minutes until the chicken starts to brown nicely. Serve immediately on rice or mashed potatoes with a green vegetable on the side.
To prevent spattering when frying chicken, simply cover your frying pan with a lid set slightly askew to allow steam to escape.

My thanks to the fellas at Lusty Monk Mustard for providing me with a jar of their whole grain mustard. You know, I hate writing that part that the stupid FTC requires, the part about all commentary being my own. Here’s the deal…if I don’t like a product, they will NEVER be mentioned; I just share what I love. And I loved this mustard!

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{ 39 comments… read them below or add one }

1 Jamie March 2, 2015 at 10:58 am

Wow… Leeks, Bacon and Mustard are so fabulous together and would b just make chicken a wow meal! I have bookmarked this! And you know what? Some of my favorite dishes are ugly duckling dishes…
Jamie Most Recent Post: Learning to Swim


2 Creative Culinary March 2, 2015 at 3:59 pm

Isn’t that the truth Jamie? But this was SO good I was hoping someone would see behind it’s exterior and see that swan!


3 Jane, The Heritage Cook October 20, 2014 at 1:51 pm

Perfect recipe Barb and I love your story. We all have the bleh recipes from time to time and they make me appreciate the “wows” all the more! And you and I can head up the Leek bandwagon, it’s one of my favorites! In France I was blown away by their leeks. I don’t know how they do it, but the white portion ran at least 2/3 of the total length. I’m lucky if I can find some with 2-inches of white at the bottom. Can’t wait to make this dinner!! :-)
Jane, The Heritage Cook Most Recent Post: Gluten-Free Merlot Brownies with Port Frosting Recipe


4 Creative Culinary October 20, 2014 at 6:45 pm

I think the funniest part was how everyone was so wowed by that first try and I thought it so boring. I am thinking it is my years of cooking experience; certainly what wowed me as a young woman would most often fail to impress today? That being said, I hope the same doesn’t happen with you and I and I hope you love it too! :)


5 Adri September 5, 2013 at 8:35 pm

This dish sounds great, and I’m going to make it as soon as it cools down here. It was 103 degrees F. today. Can you stand it? About the “meh” dish, I would not post it. I really prefer to post things that I can unabashedly rave about. There’s the “blogworthy” and the “not blogworthy.” The truth is some recipes are better than others! I applaud your integrity.


6 Creative Culinary September 11, 2013 at 2:41 pm

I’m glad I didn’t…maybe it was just me but since it was me it would have been hard to have written about it. ‘You must try this dish. It is simply meh.’ :)


7 Kiran @ September 4, 2013 at 9:24 pm

I’m always looking for new ways to enjoy chicken. Love the added mustard in this delicious recipe :)
Kiran @ Most Recent Post: Paneer Tikka with Peach Cilantro Chutney


8 Creative Culinary September 5, 2013 at 12:49 pm

It is so good Kiran…of course I think using dark meat helps tremendously but that flavor combination was just fantastic.


9 Paula September 4, 2013 at 4:31 pm

I got a kick out of the name of the mustard but seriously, the chicken dish looks wonderfully flavourful and I can imagine how great the aroma was coming from the kitchen while this was cooking. Pretty sure that Ron would thoroughly enjoy this for dinner one evening.


10 Creative Culinary September 4, 2013 at 8:36 pm

Wasn’t that cute…it’s true too…I’ll sin with that mustard a lot. Which isn’t a sin. :)


11 Lana @ Never Enough Thyme September 4, 2013 at 11:51 am

Now this is just my kind of recipe, Barb! I love all those really robust flavors of bacon, mustard, and best of all leeks. Even though they’re part of the allium family, they really have a personality all their own. Not quite an onion, definitely not garlic, and not chives…they’re absolutely delicious. So glad to have a new recipe in which to use them.
Lana @ Never Enough Thyme Most Recent Post: Mississippi Mud Cake


12 Creative Culinary September 4, 2013 at 8:35 pm

On this you really have to trust me…one of the very BEST chicken recipes I can remember making in a long time. Just fantastic. They are all their own and once you get beyond the fear everyone has of cleaning them, they’re a piece of cake to use.


13 Georgia @ The Comfort of Cooking September 4, 2013 at 11:27 am

Looks like a delicious weeknight meal for twisting things up, Barbara! Lovely recipe.


14 Lizzy (Good Things) September 3, 2013 at 11:50 pm

What a beautiful dish! Leeks are a favourite… mustard too! My partner Peter doesn’t like either : (
Lizzy (Good Things) Most Recent Post: A celebratory cake and a Good Things Pepe Saya giveaway


15 Creative Culinary September 4, 2013 at 9:49 am

Well poo on Peter; guess you and Jeanne and Jamie and I will have to enjoy it together then. (If only huh?)


16 Rachel @ Bakerita September 3, 2013 at 6:18 pm

This looks like the best of comfort food! Perfect for fall. Yum!


17 Creative Culinary September 4, 2013 at 9:48 am

Perfect description Rachel. Just one of the very best chicken dishes I’ve ever had. NO exaggeration!


18 Jeanne @ Cooksister September 3, 2013 at 5:21 pm

Oh I am SO glad you liked the recipe – it’s a winner in terms of taste and ease of preparation… And you are right – a bit of sherry in a creamy sauce like this does take things to another level. Great minds think alike!!
Jeanne @ Cooksister Most Recent Post: Saturday Snapshots #262


19 Creative Culinary September 4, 2013 at 9:47 am

I pretended you were in the kitchen with me; sharing your travels and maybe some Olympic stories while I made this chicken (I guess I should have said whilst?). :)


20 Tanya September 3, 2013 at 1:30 pm

This looks so tasty. I’m glad you didn’t settle and post something that wasn’t great!!
Tanya Most Recent Post: Three Key Characteristics of a Smart Social Media Policy


21 Creative Culinary September 4, 2013 at 9:46 am

I went back and forth thinking mostly that if someone else raved maybe it was me? But the bottom line is I have to be able to rave and this one made that simple!


22 Jamie September 3, 2013 at 10:59 am

Ooooh I want mustard called Lusty Monk!

This chicken looks AMAZING!!! Wow! I love leeks that are sautéed! And leeks and mustard is a pretty French combo. But bacon and cream?? OMG. I am swooning. I must try this.


23 Creative Culinary September 4, 2013 at 9:46 am

You won’t be sorry…I mean we LOVED it! As much I love that it came from a friend..seems to decrease the miles between us somehow to have had Jeanne in my kitchen. :)


24 john@kitchenriffs September 3, 2013 at 10:10 am

You made the right decision – if you weren’t wild about the dish, we probably wouldn’t be either. Now this dish looks like one it’s worth getting wild about! Great flavor, and that’s fun looking mustard. In fact, you might say this dish definitely cuts the mustard! Sorry about that. ;-)
john@kitchenriffs Most Recent Post: Grilled Bratwurst


25 Creative Culinary September 3, 2013 at 10:26 am

I know I did and I’m glad I did even though it’s a pain to go to the time and trouble and get those results. Much like ‘One man’s trash is another man’s treasure’ that dish was great for someone else but did not measure up for me. If you saw the effusiveness you might have questioned it like I did…but I’m the one who has to be effusive!

Hehe…no apologies…made me chuckle! :)


26 Nancy@acommunaltable September 3, 2013 at 9:45 am

I don’t even have to make this to know I am going to love it – like you, I LOVE mustard… last count there were over 10 varieties in my refrigerator! I am also a huge lover of leeks (don’t think you can be scottish and not love them) and then…. there is bacon.
So glad you held off on the “meh” recipe – so many of them out there – and life is simply too short to eat “meh” food!!! Needless to say, this is going on the list of dishes to make this week!!!


27 Creative Culinary September 3, 2013 at 10:22 am

Me too Nancy…’Meh’ is not ‘Me?’ :)


28 laurasmess September 3, 2013 at 9:40 am

What a fascinating recipe! I never would’ve thought to use mustard, leeks and bacon in a chicken dish, but I can tell how good they would taste together! And I hear you about the photoshoot/recipe inspiration thing. I’ve abandoned some shoots before, just because on second consideration, I haven’t felt happy with the result. So frustrating. Love this shoot though Barb. Yummy… I want to eat through my screen :) x
laurasmess Most Recent Post: Slow-roasted Lamb with White Wine, Lemon and Herbs


29 Creative Culinary September 3, 2013 at 10:21 am

Glad I’m not alone; I have to say it doesn’t happen often but I was just glancing at my files under ‘blog photos’ and see I’ve got a few others that never saw the light of day. This blog is all about sharing the foods I LOVE…not the foods that were just OK. :)


30 Holly September 3, 2013 at 8:50 am

I didn’t grow up eating leeks but my motherin-law introduced me to a leek and potato soup in England that I have been recreating for the last 10 or so years. Even one of (my many) failed Pillsbury recipes this year had leeks, bacon and tomatoes in a pot pie– I use them all of the time! But to first fry chicken in the bacon fat? Now that is the step I’ve been missing to reach a really wonderful dish! Thanks, Barb!
Holly Most Recent Post: Carrot Quick Bread #TwelveLoaves September


31 Creative Culinary September 3, 2013 at 10:19 am

It was a bit decadent but hey…sometimes that’s OK right? I’m sure this dish would be glorious without that step but it hit every right note and that’s the way I’ll make it forever!


32 Claire @ Simply Sweet Justice September 3, 2013 at 8:31 am

Sounds like elegant comfort food to me! :)
Claire @ Simply Sweet Justice Most Recent Post: Peach Prosciutto Pizza


33 Creative Culinary September 3, 2013 at 10:18 am

Great description Claire; it was comforting to me I know that; just SO good!


34 Karen Harris September 3, 2013 at 7:05 am

I knew that this was an English recipe the moment I saw leeks in the title. I do love them but find that here they are a bit expensive for everyday use so they kind of drop off the menu. Even though we love kale here I am happy to say that leeks are firmly ingrained in the English kitchen.
Karen Harris Most Recent Post: A Short Staycation and My Version of The Original Pancake House’s Cinnamon Almond French Toast


35 Creative Culinary September 3, 2013 at 10:17 am

Yes, they are a special dish use here too but both of these recent dishes have been SO special they were worth every cent!


36 Mick Rosacci September 3, 2013 at 6:29 am

Wow, baking chicken already!? You clearly are ready for fall! Cheers!


37 Creative Culinary September 3, 2013 at 10:16 am

Remember those couple of rainy, cooler days last week…yep, it was chicken baking time! I’ve been pushing back fall, wanting to hang onto summer for as long as possible but guess it’s inevitable huh?


38 Jessica @ Burlap and Butter Knives September 3, 2013 at 5:54 am

Now this sounds TRULY divine!!!

And I absolutely LOVE leeks, like really really love them. I can barely make Vichyssoise without eating the entire pot before it is done. Mmmmmmmm so heavenly!! Darnit now I want some!!

I am definitely pinning and printing this recipe, it sounds like perfection and Mister Man loves mustard anything. I’m glad you opted to kick things up a bit and make this and share it with us all. My stomach thanks you! :-)
Jessica @ Burlap and Butter Knives Most Recent Post: Clean Your Stove Burners, No Scrubbing Involved


39 Creative Culinary September 3, 2013 at 10:15 am

It’s a great dish Jessica; you know it’s a winner when people exclaim over and over during the meal how good it is!


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