Honey mustard chicken with potatoes

Potatoes - Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.

Chicken - Preheat oven to 190C/375F.

Chicken - Sprinkle chicken with salt and pepper.

Chicken - Heat a large skillet / frypan over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate.

Chicken - Turn the stove down to medium. Add the chicken into the pan, skin side down. Cook for 3 minutes or until very lightly browned and chicken fat has "melted" into the pan. Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate.

Chicken - Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove.

Chicken - Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.

Chicken - Add wine into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Bring to simmer and cook for 2 minutes or so, or until you can no longer smell alcohol fumes.

Chicken - Add the remaining Mustard Sauce ingredients and cooked bacon and stir to combine. Then add the chicken and potatoes back into the pan, sprinkle over remaining bacon.

Chicken - Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown.

Chicken - Rest for 5 minutes before serving, garnished with fresh thyme leaves and/or parsley, if desired.