Nigel Slater's Chicken with Mustard & Crème Fraîche

I can't take any credit for the creation of my dinner last night. It was all down to Nigel Slater's column in the Guardian.  There was some software downtime at work so there was nothing to do only trawl through t'internet for inspiration, luckily this is what I found:

 Nigel Slater's Chicken with Mustard & Creme Fraiche

Serves 4

4 chicken thighs
250ml crème fraîche
2-3 heaped tbsp grain mustard
2 garlic cloves, crushed
150g pancetta or bacon in the piece
3 or 4 small sprigs thyme

Set the oven at 200C/gas mark 6. Put the chicken thighs in an ovenproof dish. Put the creme fraiche in a mixing bowl with the mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the creme fraiche.

Cut the pancetta into short, thick strips then fry in a non-stick pan until the fat is golden. Mix with the sauce then spoon over the chicken. Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured.

It tasted delicious, lovely and lusciously creamy. To cut down on the fat and calories, I used chicken breast, low-fat crème fraîche and low-fat smoked bacon medallions.  Using chicken breast also means reducing the cooking time to approximately 20mins or less depending on how you chop the chicken. I served it with garlicky mushrooms and roasted new baby potatoes.