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Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream
Introduce
Chef :
Lance WilsonRoast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream
Forget those dried out chicken with cream of mushroom soup casseroles. Serve this over rice and this is what chicken and rice always should have been.
Ingredient
3-4
chicken thighs
2 Tbsp
parsley, minced
4 cloves
garlic, minced
1 tsp
thyme
1 tsp
salt
1 tsp
black pepper
2 Tbsp
olive oil
1/2 lb
bacon, diced
4 cloves
garlic, smashed
1 Tbsp
toasted sesame seeds
1/2 cup
chicken stock
1 cup
heavy cream
1/2 cup
grated parmasan
Cooking instructions
* Step 1
Heat the oven to 400F. If you have a convection oven now is the time to use that
* Step 2
Begin by mixing the garlic, herbs, salt, pepper and olive oil in a small bowl
* Step 3
Add the chicken and massage to coat.
* Step 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.
* Step 5
When the pan begins to just start wisping smoke, add the chicken skin-side down. Cook with out moving for 3 min
* Step 6
DON'T throw out the reserved marinade! We'll use it later.
* Step 7
Flip the chicken and continue to cook for 3 more minutes.
* Step 8
Finish cooking the chicken in the oven for 25 min.
* Step 9
While the chicken is cooking begin the rice. Cook according to instructions.
* Step 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
* Step 11
Remove the skillet from the oven. Be careful it's hot!
* Step 12
Separate the chicken and drain the fat
* Step 13
Return the skillet to medium heat and add the bacon
* Step 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
* Step 15
Add the mushrooms and sesame seeds. Initially the mushrooms will soak everything up in the pan. Just keep stirring.
* Step 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
* Step 17
When you can hear the mushrooms stop simmering and begin to sizzle add the stock and cream.
* Step 18
Bring to a brief simmer and add the cheese
* Step 19
Add the chicken to the sauce and cook another 2 min to reheat chicken.
* Step 20
Plate with rice and ladle over the cream sauce
Note: if there is a photo you can click to enlarge it
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