Creamy Garlic Parmesan Mushroom Chicken & Bacon

Servings: 6 people

Ingredients

FOR THE CHICKEN:

• 6 bone-in , skin-on or off chicken thighs
• 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 diced bacon
• 14 ounces sliced brown mushrooms (cremini)
• 1 cup cream OR milk*
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan
• 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

 

1. Preheat oven to 400°F.
2. Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a bowl. Rub the oil mixture over the chicken to completely coat.
3. 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).
4. Transfer to oven and roast until completely cooked through, about 25-30 minutes.
5. Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
6. Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
7. Pour in the cream OR milk, chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. SEE NOTES if using milk INSTEAD of cream option)
8. Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
9. Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavors.
10. Garnish with parsley and shaved or grated Parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.

Recipe TIPS

• If using cream, half and half, thickened cream, heavy cream, or 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 milk until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.
• If using milk, skim, low fat, full fat, almond, or cashew, etc are fine to use, to reduce calories. Add in the milk; bring to a simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* milk; pour cornstarch mixture into the centre of the pan; stir continuously until the milk thickens and becomes a 'cream'.