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Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream
Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream

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We hope you got benefit from reading it, now let’s go back to roast chicken thighs in a sautéed mushroom parmasan garlic cream recipe. To make roast chicken thighs in a sautéed mushroom parmasan garlic cream you need 15 ingredients and 20 steps. Here is how you do that.

The ingredients needed to cook Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream:
  1. Take 3-4 chicken thighs
  2. Prepare 2 Tbsp parsley, minced
  3. Provide 4 cloves garlic, minced
  4. Get 1 tsp thyme
  5. Provide 1 tsp salt
  6. You need 1 tsp black pepper
  7. Get 2 Tbsp olive oil
  8. You need 1/2 lb bacon, diced
  9. Prepare 10 oz baby Bella mushrooms, sliced
  10. Get 4 cloves garlic, smashed
  11. Prepare 1 Tbsp toasted sesame seeds
  12. Get 1/2 cup chicken stock
  13. Prepare 1 cup heavy cream
  14. You need 1/2 cup grated parmasan
  15. Take rice
Instructions to make Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream:
  1. Heat the oven to 400F. If you have a convection oven now is the time to use that
  2. Begin by mixing the garlic, herbs, salt, pepper and olive oil in a small bowl
  3. Add the chicken and massage to coat.
  4. 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.
  5. When the pan begins to just start wisping smoke, add the chicken skin-side down. Cook with out moving for 3 min
  6. DON'T throw out the reserved marinade! We'll use it later.
  7. Flip the chicken and continue to cook for 3 more minutes.
  8. Finish cooking the chicken in the oven for 25 min.
  9. While the chicken is cooking begin the rice. Cook according to instructions.
  10. 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
  11. Remove the skillet from the oven. Be careful it's hot!
  12. Separate the chicken and drain the fat
  13. Return the skillet to medium heat and add the bacon
  14. 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
  15. Add the mushrooms and sesame seeds. Initially the mushrooms will soak everything up in the pan. Just keep stirring.
  16. 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
  17. When you can hear the mushrooms stop simmering and begin to sizzle add the stock and cream.
  18. Bring to a brief simmer and add the cheese
  19. Add the chicken to the sauce and cook another 2 min to reheat chicken.
  20. Plate with rice and ladle over the cream sauce

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