Creamy Garlic Parmesan Mushroom Chicken & Bacon

By Cafe Delites · 50 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small jug, combine the olive oil, 2 cloves of crushed garlic, the parsley, salt and pepper. Rub this mixture all over the chicken thighs to coat them completely.
3. Heat a large ovenproof pan or skillet over medium-high heat. Sear the chicken skin-side down until the skin is crisp and golden, then turn and sear the other side, about 2-3 minutes per side.
4. Transfer the pan to the oven and roast the chicken for about 25-30 minutes, until cooked through.
5. Remove the chicken and set aside. Pour off half of the juices left in the pan.
6. In the same pan over medium heat, fry the 4 cloves of crushed garlic in the reserved juices, stirring often, for about 1 minute until fragrant. Add the diced bacon and fry until just starting to crisp.
7. Add the sliced mushrooms and cook until they begin to soften.
8. Pour in the cream, chicken broth and grated Parmesan. Simmer for about 2 minutes until slightly thickened.
9. Season with the black pepper, tasting before adding any salt since the bacon is salty.
10. Return the chicken to the pan and simmer for 1-2 minutes in the sauce to absorb the flavours.
11. Garnish with the extra parsley and shaved or grated Parmesan, if you like.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicCheeseCreamMushroomParmesan cheeseHeavy creamChicken thighBacon