Creamy Garlic Parmesan Mushroom Chicken & Bacon
Ingredients
FOR THE CHICKEN:
- 6 chicken thighs (bone-in, skin-on or off)
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper to taste
FOR THE CREAM SAUCE:
- 4 cloves garlic crushed
- 7 ounces (200 g) diced bacon
- 14 ounces (400 g) sliced brown mushrooms (Cremini)
- 1 cup heavy cream OR half and half*
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan
- 1/4 teaspoon freshly ground black pepper to taste
- Salt only if needed to your taste
- Extra chopped fresh parsley to garnish
- Fresh shaved or grated parmesan to garnish
Instructions
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Preheat oven to 200°C | 400°F.
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Arrange 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.
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Heat a large oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
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Transfer to oven and roast until completely cooked through, about 25-30 minutes.
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Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
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Recipe Notes
TIPS
- If using cream: Thickened cream, heavy cream, light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon cream until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.
- If using half and half: Bring to a gentle simmer;
whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* half and
half; pour cornstarch mixture into the centre of the pan; stir
continuously until the sauce thickens and becomes a 'cream'.
Nutrition facts are calculated based on skin-on, bone in thighs, and reduced fat cream.
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