Creamy Garlic Parmesan Mushroom Chicken & Bacon

• Gluten free

• Meat

  • 14 1/8 oz Bacon
  • 6 Skin-on or off chicken thighs, bone-in

• Produce

  • 28 1/8 oz Brown mushrooms
  • 6 cloves Garlic
  • 2 tbsp Parsley, fresh leaves
  • 1 Parsley, fresh

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt and freshly ground black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cream or milk
  • 1/2 cup Parmesan
  • 1 Parmesan, fresh

Found on cafedelites.com

Description

Ingredients

• 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
• 4 cloves garlic, crushed
• 7 ounces | 200 grams diced bacon
• 14 ounces | 400 grams sliced brown mushrooms (cremini)
• 1 cup cream OR milk*
• ½ cup chicken broth
• ½ 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

Directions

• Preheat oven to 200°C | 400°F.
• 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.
• 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).
• Transfer to oven and roast until completely cooked through, about 25-30 minutes.
• Once chicken is done, remove from skillet; set 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 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.
• 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)
• Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
• Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
• Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.