Creamy Baked Chicken Thighs with Mushrooms & Bacon

Like a stew but nicer.

Ingredients

For the chicken:

• 6 chicken thighs (bone-in, skin-off)

• 1 tbsp olive oil

• 2 cloves garlic crushed

• 2 tbsp chopped fresh parsley leaves

• Salt and black pepper to taste
  

For the cream sauce:

• 4 cloves garlic crushed

• 200g diced bacon

• 400g sliced mushrooms

• 1 cup double cream

• 1/2 cup chicken stock

• 1/2 cup freshly grated Parmesan

• 1/4 tsp black pepper to taste

• Fresh shaved or grated parmesan to garnish

Instructions

Baked chicken thighs

1. Preheat oven to 180°C.

2. Combine olive oil, garlic, parsley, salt and pepper and rub over the chicken to coat.

3. Heat a large oven proof pan over medium high heat.

4. Sear the chicken, skin-side down until crisp and golden brown.

5. Transfer to oven and roast until completely cooked through, about 25-30 minutes.

6. Once chicken is done, remove from skillet and set aside.

7. Pour out HALF of the chicken juices left in the pan.
   

Sauce:

1. 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.

2. Add the bacon and fry until just beginning to crisp.

3. Add in the mushrooms and cook until mushrooms begin to soften.

4. Pour in the cream, chicken stock and Parmesan and simmer until slightly thickened.

5. Season with pepper.

6. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours.

7. Garnish with shaved or grated parmesan.

8. Serve over rice or pasta.