Peasant cooking has a bad reputation: heavy, time-consuming, reserved for Sundays when you have time. These chicken thighs contradict that prejudice point by point. Fifteen minutes of active preparation, ingredients you almost always have on hand, and a result that tastes like homemade without requiring as much effort.
When the dish comes out of the oven, the sauce has a golden-cream color, slightly caramelized at the edges — almost like a gratin. The thighs are shiny, the turkey bacon has rendered its fat into the sauce and given it that subtle smoky flavor that makes all the difference. You can taste the mustard, but gently; it has melted into the cream during cooking and lost all its aggressiveness. Under the thighs, the onions have disappeared into translucent, melting strips, having absorbed everything the meat released.
