Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream.
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Composition of Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream:
- Require 3-4 - chicken thighs.
- Need 2 Tbsp parsley, minced.
- Prepare 4 cloves garlic, minced.
- Need 1 tsp for thyme.
- Prepare 1 tsp salt.
- Provide 1 tsp - black pepper.
- Provide 2 Tbsp olive oil.
- Require 1/2 lb of bacon, diced.
- Give 10 oz baby Bella mushrooms, sliced.
- Need 4 cloves of garlic, smashed.
- Give 1 Tbsp toasted sesame seeds.
- Provide 1/2 cup - chicken stock.
- Provide 1 cup heavy cream.
- You need 1/2 cup - grated parmasan.
- Need of rice.
Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream how to cook:
- Heat the oven to 400F. If you have a convection oven now is the time to use that.
- Begin by mixing the garlic, herbs, salt, pepper and olive oil in a small bowl.
- Add the chicken and massage to coat..
- In an oven proof skillet over medium-high heat some oil. If you have duck fat on hand this is a perfect place to use it..
- When the pan begins to just start wisping smoke, add the chicken skin-side down. Cook with out moving for 3 min.
- DON'T throw out the reserved marinade! We'll use it later..
- Flip the chicken and continue to cook for 3 more minutes..
- Finish cooking the chicken in the oven for 25 min..
- While the chicken is cooking begin the rice. Cook according to instructions..
- Prep your other ingredients. Dice bacon. Slice mushrooms. Smash garlic, and add the reserved marinade to the garlic. Measure your liquids out and shred your cheese.
- Remove the skillet from the oven. Be careful it's hot!.
- Separate the chicken and drain the fat.
- Return the skillet to medium heat and add the bacon.
- When the bacon has rendered it's fat and the fat appears clear in the pan, add the garlic and reserved marinade. Cook 1 min.
- Add the mushrooms and sesame seeds. Initially the mushrooms will soak everything up in the pan. Just keep stirring..
- Cook the mushrooms for 6-8 minutes. They will begin to give up their liquid which will deglaze the pan. Scrape up the pan to get all those bits stuck to the bottom.
- When you can hear the mushrooms stop simmering and begin to sizzle add the stock and cream..
- Bring to a brief simmer and add the cheese.
- Add the chicken to the sauce and cook another 2 min to reheat chicken..
- Plate with rice and ladle over the cream sauce.
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