Chicken mignons are a classic family favourite, featuring moist chicken thighs, wrapped in smokey bacon, and a garlic butter centre. This tasty recipe is perfect for home-cooked meals, and its crispy top always makes my mouth water. It’s a dish my teenage boys love, even as they prepare to face the big world on their own.
I first saw chicken mignons at the butcher, topped with herb and garlic butter, but chose a nitrates-free and additive-free option. This brilliant dinner party dish is easy to prep and roast in the oven, coming out golden, cooked, and truly yummy inspiration.
Why Choose Chicken Mignons?
Chicken mignons are a versatile and flavorful dish that suits any occasion, from casual dinners to special gatherings. The combination of tender chicken, smoky bacon, and rich garlic butter creates a delicious, crowd-pleasing meal. Easy to prepare and customize, they’re a perfect choice for impressing guests or enjoying at home.
How to Cook Chicken Mignon
Preparing the Chicken
Start by placing chicken thigh fillets between two sheets of baking paper. Use a kitchen mallet with a smooth side to pound the chicken thinner for even cooking, avoiding any mess. This step ensures tender and easy-to-roll pieces.
Adding Flavour
Lay slices of onion, capsicum, garlic, and a slice of butter on the flattened chicken. Add a touch of mustard for extra flavour. Prepare garlic butter by mixing crushed garlic with soft butter, rolling it in cling wrap, and chilling it in the fridge to slice easily later.
Assembling the Mignons
Roll up the chicken tightly and wrap it in a bacon rasher. Secure it with toothpicks, leaving the ends visible to avoid a hidden surprise of wood during eating. Place the rolls into a baking dish lined with baking paper for easier cleanup.
Baking the Mignons
Top each roll with a knob of butter and pour chicken stock into the dish, covering the chicken halfway for a moist and succulent result. Bake in a preheated oven at 180°C (350°F) until the bacon is crispy and golden brown, and the chicken is thoroughly cooked.
Creative Twist
For a twist, try muffin pan chicken mignon bombs, adding a sprinkling of breadcrumbs before baking. Garnish with fresh parsley and garlic bread to impress your friends, family, and visitors at dinner. This dish is as amazing as it is impressive!
Troubleshooting Common Mistakes
When making chicken mignons, a few common mistakes can affect the final result, but they’re easy to avoid with some simple tips:
- Wrapping the bacon too loosely or forgetting to secure it with toothpicks can cause it to come undone during cooking.
- Skipping the step of pounding the chicken thighs evenly can result in thicker portions taking longer to cook.
- Not adding enough moisture, such as chicken stock or butter, to the baking dish can lead to dry and overcooked mignons.
- Using garlic butter that isn’t chilled properly or failing to seal the ends of the chicken rolls tightly can cause the butter to escape during cooking.
- Not preheating the oven or placing the mignons too close together can result in bacon that doesn’t crisp properly. Use a broiler if needed to achieve a crispy finish.
How to Serve Chicken Mignons Like a Pro
Impress your guests by serving chicken mignons with style and elegance. Follow these tips to elevate your presentation:
- Plate with Simplicity: Use a clean, white plate to make the golden-brown bacon pop against the backdrop, creating a visually striking contrast.
- Add a Vibrant Garnish: Sprinkle freshly chopped parsley, thyme, or rosemary on top for a burst of colour and a hint of earthy aroma.
- Enhance with a Drizzle: Finish with a drizzle of garlic butter or balsamic glaze to add both flavour and an artistic flair to the dish.
- Pair Thoughtfully: Complement the rich, smoky flavours with creamy mashed potatoes, caramelized roasted vegetables, or a crisp garden salad for balance and variety.
- Master the Arrangement: Place the mignons neatly on the plate, ensuring each one stands out. For a more formal gathering, serve on a stylish tray with garnish details, giving it a restaurant-quality touch.
Storing Leftovers
If you have leftover chicken mignons, follow these tips to keep them fresh and delicious:
- Store cooked chicken mignons in an airtight container in the refrigerator for up to 3 days. Cool to room temperature before sealing to prevent sogginess.
- Wrap each chicken mignon tightly in aluminium foil or cling wrap, then place in a freezer-safe container or bag to freeze for up to 2 months.
- Reheat in a preheated oven at 180°C (350°F) until warmed through and the bacon crisps up again. Avoid microwaving to prevent chewy bacon.
- Slice leftovers into bite-sized pieces and serve over a fresh salad or pasta for a quick and satisfying meal.
Bringing It All Together
Chicken mignons combine tender chicken and smoky bacon for a dish that’s both versatile and elegant. Whether sticking to the classic recipe or experimenting with creative twists, they’re sure to impress. Try this delicious dish and enjoy a meal to remember!
This recipe is more than just a meal—they’re an experience of rich flavours and comforting textures that bring people together. Serve them with confidence, and let every bite tell a story of care and culinary finesse!
People also ask:
- What is chicken mignon?
Chicken mignon is made with chicken thighs wrapped in bacon, often filled with garlic butter or other ingredients and baked until golden and crispy. - Can filet mignon be chicken?
No, filet mignon traditionally refers to a beef cut. However, “mignon” is sometimes used to describe small, elegant chicken dishes like chicken mignon. - Should chicken mignon be pink?
No, chicken mignon should not be pink. To confirm it’s fully cooked, ensure the internal temperature reaches 75°C (165°F). - How long do mignons take to cook?
Chicken mignons typically take about 25-30 minutes to bake at 180°C (350°F) or until the bacon is crispy and the chicken is fully cooked.
Chicken Mignons
Equipment
- Baking Dish or Tray Used to place the chicken mignons for baking in the oven.
- Kitchen Mallet Essential for pounding chicken fillets to an even thickness.
- Baking Paper or Parchment Paper Helps prevent sticking and makes cleanup easier.
- Toothpicks Secures the bacon wrap around the chicken to keep everything intact while baking.
- Sharp Knife Used for slicing garlic butter or trimming chicken fillets to the desired size.
- Mixing Bowl For preparing garlic butter or seasoning blends.
- Cling Wrap or Foil Useful for preparing and chilling garlic butter or wrapping for freezing.
- Tongs Handy for flipping or moving the chicken mignons when necessary.
- Muffin Pan (Optional) For making "muffin pan chicken mignon bombs" as a creative twist.
Ingredients
- 6 chicken thigh fillets
- 6 long rashers of smokey bacon rashers
- 2 teaspoons crushed garlic
- ¼ capsicum
- ¼ onion
- 125 g butter - chopped
- 2 teaspoons mustard
- 3 cups chicken stock
Instructions
- Lay one of the chicken thigh fillets between two sheets of baking paper and using a kitchen mallet, pound the chicken to make it thinner. Make sure you only use the smooth side of the mallet otherwise you will make a mess of the paper and chicken.
- On the inside of the flatten chicken thigh, lay down some slices of onion, capsicum, garlic and a slice of butter. You can add some mustard to give it a little more flavour, if you like.
- Roll up the chicken thigh and place it onto of a long piece of bacon rasher, and fasten it together with two tooth picks. Make sure you leave enough of the toothpick out, so that people can see them and can take them out before eating them.
- In an oven baking dish, lay down some baking paper (makes it so much easier to clean the baking dish later) and place in the chicken.
- Place a knob of butter on top of each one. I place it on the tooth pick to keep it on the top.
- Fill the dish with chicken stock, up to half way up the chicken.
- This way when the chicken cooks, it is cooking in chicken stock, which makes the chicken very moist and succulent.
- Bake in a pre-heated moderate oven, 180ºC or 350F till the bacon on the top is crispy and golden brown and the chicken is cooked through. This will depend on how thick your chicken mignon are and how many are in the baking dish.
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