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 diced bacon
- 14 ounces sliced brown mushrooms (Cremini)
- 1 cup heavy cream OR half and half* ( See Notes below)
- 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
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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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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.
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Pour in the cream OR half and half, chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. (SEE NOTES if using half and half INSTEAD of cream option.)
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Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
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Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavors.
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Garnish with parsley and shaved or grated Parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.
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'.
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