Skip to main content

creamy garlic parmesan mushroom chicken & bacon




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 (200 g) diced bacon
  • 14 ounces (400 g) sliced brown mushrooms (Cremini)
  • 1 cup heavy cream OR half and half*
  • 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

INSTRUCTIONS
  1. Preheat oven to 200�C | 400�F.
  2. 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.
  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 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.)
  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 flavours.


Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.
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'.
  • Nutrition facts are calculated based on skin-on, bone in thighs, and reduced fat cream.



This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

Slow Cooker Chicken Marsala

Ingredients 6 (1.5 pounds, total) boneless, skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon sweet paprika salt and fresh ground pepper, to taste 1 tablespoon olive oil 8 ounces mushrooms, sliced 3 cloves garlic, minced 1 cup dry marsala wine 1/2 cup water 1/4 cup cornstarch 1/4 cup heavy cream chopped fresh parsley, for garnish Instructions Lightly grease a 6-quart slow cooker with cooking spray and set aside. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned. Transfer chicken to slow cooker and top with mushrooms and garlic. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet. Pour wine over chicken and mush...
Post a Comment
Read more

BLUEBERRY�LEMON CURD TART

INGREDIENTS � cup lemon zest plus � cup juice (4 lemons) 1 large egg plus 5 large yolks ? cup plus � cup honey Salt 4 tablespoons unsalted butter, cut into 4 pieces and chilled 2 tablespoons heavy cream 1 recipe Classic Tart Crust (see below) partially baked and cooled 10 ounces (2 cups) blueberries 2 tablespoons cornstarch 2 tablespoons water INSTRUCTIONS Adjust oven rack to middle position and heat oven to 350 degrees. Measure out 1 tablespoon lemon juice and set aside. Whisk remaining lemon juice, lemon zest, egg and yolks, ? cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165 degrees, about 5 minutes. Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula. Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bak...
4 comments
Read more

Easy Healthy Chicken Broccoli Soup

Ingredients 1 large onion finely chopped 2 large carrots peeled and finely chopped 2 celery ribs finely chopped 4 garlic cloves crushed 1 bay leaf 1 tbsp dried mixed herbs 1 tsp chilli flakes/red pepper flakes (optional) 5 cups broccoli stems removed and finely chopped 6 cups chicken stock/broth (Home-made or good quality store bought ) 2 cups milk 2 tbsp cornflour/cornstarch mixed with 2 tbsp water 2 cups shredded chicken (I used rotisserie chicken) salt and pepper to taste lemon juice to taste Instructions Saut� the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes). Add the garlic, bay leaf and herbs and saut� for another minute before adding the chicken stock, milk and cornflour mixture. Bring to a simmer then add the broccoli florets and shredded chicken. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional). Serve with crusty bread. Nutrition Calories: 197kcal...
Post a Comment
Read more