Ingredients
6chicken thighs,bone-in, skin-on or off
1tbspolive oil
2garlic cloves,crushed
2tbspparsley leaves,fresh, chopped
kosher salt,to taste
ground black pepper,fresh, to taste
4garlic cloves,crushed
7ozbacon,diced
14ozbrown mushrooms,sliced, Cremini
1cupheavy cream,or half and half
½cupchicken broth
½cupParmesan cheese,freshly grated
¼tspblack pepper,freshly ground, to taste
salt,optional, to taste
parsley,extra chopped fresh to garnish
Preparation
Preheat the oven to 400 degrees F.
Arrange the chicken on a plate. Combine together the olive oil, garlic, parsley, salt, and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
Heat a large oven-proof pan or skillet over medium-high heat. Sear the chicken, skin-side down first, until the skin is crisp and golden brown. Rotate and sear the other side for about 2 to 3 minutes per side.
Transfer to oven and roast for about 25 to 30 minutes until completely cooked through.
Once the chicken is done, remove it from the skillet, and set it aside. Pour out half of the chicken juices left in the pan.
Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently for about 1 minute until fragrant.
Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until the mushrooms begin to soften.
Pour in the cream, chicken broth, and Parmesan cheese. Let simmer for about 2 minutes until slightly thickened.
Season with pepper. Taste first before adding in any extra salt, as the bacon will add saltiness.
Add the chicken back into the pan, and allow to simmer for 1 to 2 minutes in the cream to take on the flavors.
Garnish with parsley and shaved or grated parmesan. Serve over rice, pasta, or steamed or grilled vegetables.
